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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From . Ingredients:
3 tablespoons lime juice |
1/4 teaspoon chili powder |
1 garlic clove |
1/2 teaspoon cumin |
4 boneless skinless chicken breasts (4 ounces each) |
1 (15 ounce) jar salsa (fresh picadillo 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.
2. Pat chicken dry and add to marinade.
3. Marinate, covered, in the refrigerator, turning occasionally to coat.
4. Preheat grill.
5. Drain chicken.
6. Place chicken on grill over hot coals.
7. Grill for 15 minutes or until juices run clear when pierced with a fork, turning frequently.
8. Combine salsa and corn in a small saucepan.
9. Bring to a simmer over medium heat.
10. Warm tortillas on grill.
11. Cut chicken into strips and place on plates.
12. Spoon salsa mixture over the top.
13. Serve with warm tortillas.
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