How to Make Fiesta Grilled Chicken - A Step-by-Step Guide

When you're looking for a delicious and flavorful dish to serve at your next backyard barbecue or summer gathering, look no further than Fiesta Grilled Chicken. This vibrant and zesty chicken recipe is packed with bold flavors and is sure to be a hit with everyone at the party. Whether you're grilling up a meal for your family or entertaining a crowd, Fiesta Grilled Chicken is a surefire way to add some excitement to your summer menu.

What sets Fiesta Grilled Chicken apart from other ...

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Ingredients

  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 1 (15.5 ounce) can black-eyed peas, rinsed and drained
  • 1 (15.5 ounce) can whole kernel corn, drained
  • 1 small red onion, chopped
  • ½ cup chopped green bell pepper
  • 1 (4.5 ounce) can diced green chilies, drained
  • 2 ripe tomatoes, diced and drained
  • 1 cup Italian-style salad dressing
  • 2 tablespoons chopped fresh cilantro (Optional)
  • 2 cloves garlic, minced
  • ½ teaspoon garlic salt
  • 6 skinless, boneless chicken breast halves
  • 3 limes, juiced (Optional)
  • ⅓ cup tequila
  • 3 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 6 Romaine lettuce leaves
  • 6 sprigs cilantro leaves, for garnish (Optional)
  • 6 lime wedges, for garnish (Optional)

Information

  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Additional Time: 6 hrs
  • Total Time: 6 hrs 35 mins
  • Servings: 6
  • Yield: 6 servings

  • To make the salsa, mix the black beans, black-eyed peas, corn, red onion, bell pepper, chiles, and tomatoes together in a bowl. Toss vegetables with the Italian dressing, cilantro, garlic, and garlic salt until evenly blended. Cover, and refrigerate 6 hours or overnight.
  • Preheat a grill for medium-high heat.
  • About 45 minutes before serving time, place the chicken breasts in a baking dish and drizzle with lime juice and tequila. Sprinkle evenly with paprika, salt, and pepper. Cover the dish, refrigerate, and allow to marinate 10 minutes.
  • Remove chicken breasts from the marinade, and discard remaining marinade.
  • Cook the chicken breasts on the preheated grill until the juices run clear and the meat is no longer pink, 10 to 12 minutes.
  • To serve, place a lettuce leaf on each plate. Top with a chicken breast, and spoon Texas Bean Salsa over each, dividing evenly among servings. If desired, garnish with additional cilantro leaves and lime wedges.
  • Nutrition

    512 cal.

    • Total Fat: 16g
    • Saturated Fat: 3g
    • Cholesterol: 67mg
    • Sodium: 2600mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 14g
    • Total Sugars: 10g
    • Protein: 36g
    • Vitamin C: 70mg
    • Calcium: 113mg
    • Iron: 5mg
    • Potassium: 1044mg