TAMMY'S MESQUITE GRILLED CHICKEN DINNER

Tammy's Mesquite Grilled Chicken Dinner image

Provided by Tammy Brownlow

Time 50m

Number Of Ingredients 27

Previous Next

FOR CHICKEN:
1 pkg mccormick grill mates seasoning marinade mesquite flavor
1/4 c vegetable oil
1/4 c water
4 boneless, skinless chicken breast
8 slice bacon cooked
2 haas avacados, peeled and sliced thin
1 c shredded mild cheddar cheese
FOR RELISH:
1/2 onion, small diced
4 medium tomatoes, seeded and diced
1/2 poblano pepper, seeded and diced
handful of cilantro leaves roughly chopped
1/2 mango, peeled and diced
1/4 tsp garlic powder
1/8 tsp cumin powder
juice from 1/2 lime
FOR RED BEANS AND RICE
2 c cooked red beans, i make my own but drained canned beans will work
1/4 c white long grained rice
1 Tbsp vegetable oil
1/2 small onion, diced
1/2 poblano, seeded and diced
1 chicken bouillon cube
1/8 tsp cumin, or more to taste
1/8 tsp garlic powder, or more to taste
fresh ground pepper to taste

Steps:

1. 24 - 48 hours before cooking place chicken breast in a large ziplock bag. Mix seasoning with oil and water and pour in bag. Let rest in frig turning twice a day.
2. I like to make the relish 1 to 2 days ahead of time as well. It really makes a difference when you let the flavors combine. Mix onion, tomato, poblano, mango, spices and lime juice. Just before serving add cilantro and taste for seasoning. Add salt and pepper if needed.
3. Prepare grill by starting your charcoal. While the coals are getting ready. Start your side dish by cooking rice in oil over medium heat until light tan in color. Add onions and peppers and continue cooking until veggies are tender.
4. Add 3/4 cup water, bouillon cube, cumin and garlic. Bring to a boil then reduce heat to low and cook for 10 minutes with lid on.
5. Check rice if not ready add additional liquid if needed and recover. When rice is finished add red beans and taste. Add salt, pepper, garlic, and cumin if desired. Keep warm while you grill your chicken
6. Grill chicken until internal temperature reaches 165 degrees. Pull off grill and transfer to a baking sheet. Top each breast with 2 slices bacon, then avocado, and cheese. Place back on grill and close lid for 5 minutes or until cheese has melted.
7. To plate divide red beans and rice on 4 plates. Place a chicken breast next to the rice and top with tomato mango relish. Enjoy!