Best Grilled Mexican Chicken Over Rice Recipes

MEXICAN CHICKEN AND RICE

Steps:

• In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

POLLO LOCO

Steps:

• Pour Lawrys Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees).
• While the chicken is grilling prepare the rice.
• Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and Southwestern/Taco seasoning.
• Stir in onion flakes, tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
• Heat cheese dip according to package directions set aside.
• To assemble the Pollo Loco - place 1/4 of the rice on a plate, top with grilled chicken. Pour 2-3 Tbsp cheese dip over chicken and rice and top with chopped tomatoes.

CHEESY GRILLED MEXICAN CHICKEN

Steps:

• Place chicken breasts in a resealable plastic bag. Set aside about 1/2 cup of the marinade and pour the rest into the bag, covering the chicken.
• Press all the air out of the bag and seal tightly. Marinate for at least an hour (best if overnight in the refrigerator).
• While chicken is marinating, prepare Mexican rice. See recipe link in notes.
• When chicken is finished marinating, remove from bag and discard marinade.
• Grill chicken, brushing on a little remaining marinade (the 1/2 cup that was set aside earlier) every few minutes, until done and internal temp reaches 165-degrees F.
• Heat queso/nacho cheese sauce according to directions on jar.
• Place each chicken breast on about 1/2 cup of rice, top with queso, tomatoes, and cilantro.

CHILI'S MARGARITA GRILLED CHICKEN AND BELINDA'S MEXICAN RICE

Steps:

• Marinate chicken in margarita mix, tequila, and garlic in refrigerator for several hours, or overnight. (I soaked it overnight, and it was really flavorful.).
• Remove chicken from marinade, and sprinkle with garlic salt and pepper.
• Preheat George Foreman or gas grill. Cook chicken just until cooked through (just until juices run clear-don't overcook, or it won't be as juicy).
• Serve with Mexican rice and black beans.
• Mexican Rice:.
• Cook rice in 1 tablespoon oil, until lightly browned.
• Add chicken broth, salsa, cumin, and garlic salt; cover pan and simmer for about 25 minutes, or until rice is tender.

MEXICAN GRILLED CHICKEN

Steps:

• Put all marinade ingredients in the blender or food processor and liquify.
• Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
• Refrigerate for at least 2 hours I leave it for about 10 hours.
• Remove chicken from marinade and place on hot grill. Discard marinade.
• Grill, turning occasionally, until chicken is cooked through.