Best Santa Fe Grilled Chicken With Mango Salsa Recipes

GARLIC LIME GRILLED CHICKEN WITH MANGO SALSA

Steps:

• Marinate the chicken w/ the juice of one lime and the oil and garlic in a zip lock bag in the fridge for at least 2 hrs or overnight.
• For the salsa mix all the ingredients and season with salt and pepper to taste, set aside for the flavors to blend, mean while grill the chicken breasts on low heat till no longer pink.
• Place 1 cup of rice on each plate cover with a chicken breast and then divide the salsa amongst the 4 plates and serve.
• Time does not include marinade time or time to steam rice.

SANTA FE GRILLED CHICKEN

Steps:

• Heat gas or charcoal grill. Brush both sides of chicken with oil; sprinkle with taco seasoning mix.
• Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once and topping each chicken breast with cheese during last minute of cooking time, until juice of chicken is clear when center of thickest part is cut (170°F). Serve chicken topped with salsa.

GRILLED SANTA FE CHICKEN

Steps:

• Mix lime juice, chili powder, garlic and cumin in a shallow dish.
• Pat chicken dry and add to marinade.
• Marinate, covered, in the refrigerator, turning occasionally to coat.
• Preheat grill.
• Drain chicken.
• Place chicken on grill over hot coals.
• Grill for 15 minutes or until juices run clear when pierced with a fork, turning frequently.
• Combine salsa and corn in a small saucepan.
• Bring to a simmer over medium heat.
• Warm tortillas on grill.
• Cut chicken into strips and place on plates.
• Spoon salsa mixture over the top.
• Serve with warm tortillas.

GRILLED LIME-CILANTRO CHICKEN WITH MANGO SALSA

Steps:

• Prepare the marinade: In a small bowl, combine all the marinade ingredients and whisk to combine. Taste for seasoning and adjust if necessary.
• Place the chicken breasts between two sheets of plastic wrap and pound to flatten slightly with a rolling pin. Arrange the chicken breasts in a large shallow glass dish and pour the marinade over, Turning to coat evenly. Cover and refrigerate for 2 to 4 hours, turning several times to make sure the marinade covers all the chicken.
• Meanwhile prepare the salsa: Place the red pepper in a preheated 425*F oven and roast until skin is well blistered. (alternatively roast over a gas flame) Place blistered pepper into a zip lock baggie and close the bag. Let it sit for about 10 to 15 minutes. Remove from bag. Slip peel off and remove seeds. Chop roasted pepper and combine with remaining salsa ingredients. Mix well, cover and chill until ready to serve.
• Prepare a charcoal or gas grill for medium high heat grilling. Remove the chicken from the marinade and place on grill rack. Grill, turning once for 7 to 10 minutes on each side, or until juices run clear. Alternatively, you may broil the breasts for 7 to 10 minutes on each side, once again, until the juices run clear.
• To serve, place the chicken on individual plates and spoon the mango salsa on top.