↞ recipe box start page
Category: Poultry I
Prep Time: Cook Time: Total Time:
Salsa
6 Roma tomatoes, cored, seeded and chopped
1 1/2 cups frozen whole kernel corn, thawed
1/4 cup chopped red onion, red bell pepper and chopped fresh cilantro
1 1/2 tbsp lime juice or cider vinegar
2 tsp chopped, seeded jalapeno chilies
1 tbsp dried basil
Salt and pepper, to taste
Chicken
1/2 cup dark beer, room temperature
1 tbsp soy sauce and finely chopped cilantro
2 tsp chopped seeded jalapeno chili and lime juice
1 clove garlic, minced
1 tsp dried rosemary and thyme
4 boneless, skinless chicken breasts
Salt and pepper, to taste
Salsa: Combine ingredients in a bowl; season with salt and pepper. Cover and refrigerate at least 4 hour to blend flavors. Makes 2 1/2 cups.
Chicken: Combine first 8 ingredients. Add chicken; turn to coat well. Cover and refrigerate at least 4 hours, turning occasionally. Preheat grill. Drain chicken and season with salt and pepper.
Grill over medium coals 4 minutes; baste with marinade and turn. Grill 4 minutes and transfer to wooden cutting board. Cut chicken into thin diagonal slices; arrange on individual serving plates. Top with salsa and serve. Serves 4
view more member recipes
TEX-MEX CHICKEN WITH CORN SALSA
view my recipes
print
save
Category: Poultry I
Prep Time: Cook Time: Total Time:
Salsa
6 Roma tomatoes, cored, seeded and chopped
1 1/2 cups frozen whole kernel corn, thawed
1/4 cup chopped red onion, red bell pepper and chopped fresh cilantro
1 1/2 tbsp lime juice or cider vinegar
2 tsp chopped, seeded jalapeno chilies
1 tbsp dried basil
Salt and pepper, to taste
Chicken
1/2 cup dark beer, room temperature
1 tbsp soy sauce and finely chopped cilantro
2 tsp chopped seeded jalapeno chili and lime juice
1 clove garlic, minced
1 tsp dried rosemary and thyme
4 boneless, skinless chicken breasts
Salt and pepper, to taste
Salsa: Combine ingredients in a bowl; season with salt and pepper. Cover and refrigerate at least 4 hour to blend flavors. Makes 2 1/2 cups.
Chicken: Combine first 8 ingredients. Add chicken; turn to coat well. Cover and refrigerate at least 4 hours, turning occasionally. Preheat grill. Drain chicken and season with salt and pepper.
Grill over medium coals 4 minutes; baste with marinade and turn. Grill 4 minutes and transfer to wooden cutting board. Cut chicken into thin diagonal slices; arrange on individual serving plates. Top with salsa and serve. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Avocado Corn Salsa
by suemunzlinger
2 cups canned corn kernels, drained 1 jalapeno, seeded and diced 1/4 cup diced red onion 2 tablespoons chopped fresh cilantro leaves 2 tablespoons freshly squeezed lime juice 1 teaspoon su
by suemunzlinger
2 cups canned corn kernels, drained 1 jalapeno, seeded and diced 1/4 cup diced red onion 2 tablespoons chopped fresh cilantro leaves 2 tablespoons freshly squeezed lime juice 1 teaspoon su
Spicy Corn Salsa
by suemunzlinger
Serves 8 Ingredients 3 cups corn, cooked and off the cob 1 large tomato, diced 1/2 purple onion, diced 1 jalapenos, seeds removed, diced 1 scallion, finely chopped 2 tablespoons cil
by suemunzlinger
Serves 8 Ingredients 3 cups corn, cooked and off the cob 1 large tomato, diced 1/2 purple onion, diced 1 jalapenos, seeds removed, diced 1 scallion, finely chopped 2 tablespoons cil
Roasted Corn Salsa
by sgre52160
4 1/2 teaspoons extra-virgin olive oil 2 ears corn, kernels removed 1 red bell pepper, stemmed, seeded, and chopped fine 1/2 jalapeño chile, stemmed, seeded and minced (see note above) 1 scallion
by sgre52160
4 1/2 teaspoons extra-virgin olive oil 2 ears corn, kernels removed 1 red bell pepper, stemmed, seeded, and chopped fine 1/2 jalapeño chile, stemmed, seeded and minced (see note above) 1 scallion
Grilled Corn Salsa
by charlene8819
Serves 8 Ready in 37 minutes 10 large ears cork, husked 1/3 cup extra virgin olive oil, plus more for brushing Salt and freshly ground pepper 8 vine ripened tomatoes, about 1 lb total 1 cup di
by charlene8819
Serves 8 Ready in 37 minutes 10 large ears cork, husked 1/3 cup extra virgin olive oil, plus more for brushing Salt and freshly ground pepper 8 vine ripened tomatoes, about 1 lb total 1 cup di
**grilled**corn Salsa
by kathiecooks
10 large ears corn, husked 1/3 cup extra-virgin olive oil, plus more for brushing Salt and freshly ground pepper 8 vine-ripened tomatoes, about 1 pound total 1 cup diced red onion, 1/4-inch
by kathiecooks
10 large ears corn, husked 1/3 cup extra-virgin olive oil, plus more for brushing Salt and freshly ground pepper 8 vine-ripened tomatoes, about 1 pound total 1 cup diced red onion, 1/4-inch
view more member recipes
related CDKitchen recipes
Chicken Tacos With Corn And Black Beans
Mexican Chicken and Corn Chili
Mexican Chicken
Mexican Chicken Supreme
Southwestern Chicken Stew
Tex-Mex Seafood Chowder Soup With Corn
Montreal Salsa Chicken
Chicken Fiesta Rice Bake
Baked Chicken Cheese Enchiladas
Easy Chicken Tortillas