Fiesta Grilled Chicken

Grilled skinless, boneless chicken breasts grab some Southwestern flair when marinated in lime juice and tequila, and topped with a zesty black bean, corn, black-eyed pea, green chile, and tomato salsa. Apple juice can be substituted for the tequila if you choose, and the chicken breasts can also be broiled.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 512 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat a grill for medium-high heat.

Step 2

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.

Step 3

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.

Step 4

Remove chicken breasts from the marinade, and discard remaining marinade.

Step 5

Cook the chicken breasts on the preheated grill until the juices run clear and the meat is no longer pink, 10 to 12 minutes.

Step 6

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.