Entrees
South of the Border Grilled Chicken
Makes about 6 to 8 servings
South of the Border Grilled Chicken
Makes about 6 to 8 servings
This multipurpose chicken makes the perfect filling for tacos
or enchiladas and is also delicious as a salad or grain bowl topper
Nutritional information per serving (based on 8 servings):Calories 145 (29% from fat)
carb. 2g
pro. 23g
fat 5g
sat. fat 1g chol. 94mg
sod. 372mg
calc. 22mg
fiber 1g
carb. 2g
pro. 23g
fat 5g
sat. fat 1g chol. 94mg
sod. 372mg
calc. 22mg
fiber 1g
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 small onion, cut into quarters
- 2 crushed garlic cloves
- 1 jalapeño pepper, quartered
- 1 small handful fresh cilantro sprigs
- ½ lime
Preparation
- Prepare the chicken by seasoning with the chili powder, cumin and salt. Put into a nonreactive mixing bowl with the quartered onion, crushed garlic cloves, jalapeño, and cilantro. Stir ingredients together. Cover and refrigerate for about 4 to 6 hours (up to overnight).
- Once marinated, place the Grill/Griddle Plate onto the Baking Pan, with the Grill side facing up. Place into the oven in the lower rack position. Set to Grill at 450°F and preheat for at least 10 minutes.
- Once preheated, add the chicken thighs onto the grill plate in a single layer. Cook for about 10 minutes per side.
- Remove chicken and thinly slice. Squeeze with lime.
