Lunch: Chicken with Tex-Mex Salsa

Fresh, homemade salsa kicks up an easy summer standby like grilled chicken. Try our other variations on this recipe: Classic Barbecued Chicken and Tangy Spicy Grilled Chicken.

Ingredients

1/2 c. finely chopped white onion
1 jalapeño chile
3 clove garlic
1 can fire-roasted and diced tomatoes
1/4 c. packed fresh cilantro leaves
1 tbsp. lime juice
salt
Pepper
1 cut up chicken (8 pieces)

Instructions

Prepare outdoor grill for covered direct grilling on medium.
Prepare salsa: In small bowl, soak onion in cold water. Wrap jalapeño and garlic in foil. Grill 17 minutes or until vegetables are charred and blackened in spots. Cool. Remove stem, skin, and seeds from jalapeño. Peel garlic; chop. Transfer to food processor along with tomatoes, cilantro, lime juice, and 1/2 teaspoon salt. Pulse until finely chopped. Drain onion and stir into mixture.
Sprinkle 1/2 teaspoon each salt and freshly ground black pepper all over chicken. Place on grill, skin side down. Cover and cook 15 to 20 minutes or until juices run clear when chicken is pierced with tip of knife, turning over once. (Smaller pieces will cook more quickly.)
Serve chicken with salsa.

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