Grilled Mexican Chicken With Tomato Avocado Salsa |
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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Boneless, skinless chicken breast may be substitued, but I love those chicken tenders. Adapted from Dinners for a Year and Beyond blog. Ingredients:
1/4 cup onion, finely chopped |
3 garlic cloves, chopped |
2 limes, juice of |
1/4 cup olive oil |
2 tablespoons worcestershire sauce |
1 teaspoon chili powder (be daring and use chipotle or ancho) |
2 teaspoons cumin |
2 teaspoons paprika |
1 tablespoon brown sugar |
3 tablespoons fresh cilantro, chopped |
2 1/2 lbs chicken tenders |
1/3 cup onion, chopped |
1 cup cucumber, chopped |
2 1/2 cups tomatoes, chopped |
1/2 of a lime, juice of |
1 tablespoon olive oil |
2 tablespoons fresh cilantro, chopped |
1 avocado, chopped and tossed with juice of 1/2 of a lime |
salt and pepper |
cotija cheese, crumbles |
tortilla |
tortilla chips |
Directions:
1. In a small bowl combine the first 10 ingredients. Place the chicken tenders in a resealable bag and add the marinade. Seal and squish around the contents to mix well. Let chicken marinate for about an hour.
2. Heat a grill to medium high. While the grilling is heating, prepare the salsa. In a medium sized bowl, combine the salsa ingredients. Set aside.
3. Remove the chicken from the marinade (I season with salt) and and grill for about 4 - 5 minutes per side or until the chicken is cooked through. Remove from grill and top with the salsa and the cojita cheese. Serve with tortillas and/or tortilla chips.
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