Grilled Chicken Santa Fe
Prep time:
10 minutesCooking time:
25 minutesTo increase the amount of juice that you can squeeze from a lime, microwave the whole lime on HIGH for 30 seconds. Cool before squeezing the juice.
Ingredients
Serves 6
- 3 tablespoons lime juice
- 1/4 teaspoon chili powder
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- 4 skinless, boneless chicken breasts (4 ounces each)
- 1 (15-ounce) jar salsa
- 1 (8-ounce) can whole kernel corn, drained
- 6 (12-inch) flour tortillas
Directions
1
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.
2
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.
3
Combine salsa and corn in a small saucepan. Bring to a simmer over medium heat. Warm tortillas on grill.
4
Cut chicken into strips and place on plates. Spoon salsa mixture over the top. Serve with warm tortillas.
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Cookin' xpress!
Cookin' xpress!
For a quick side dish, spread refried beans on warm tortillas and roll up. Serve with chicken and salsa.
Great Pairings
Black Bean & Corn Salad
You can save money by using olive oil and balsamic vinegar instead of the bottled Italian vinaigrette dressing called for in the recipe. Use 1 part vinegar to 3 parts oil for the best flavor.
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