Santa Fe Grilled Chicken Legs Food

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SANTA FE GRILLED CHICKEN



Santa Fe Grilled Chicken image

A sprinkling of ready-made taco seasoning is the simple start to the delicious grilled chicken in this South-of-the-Border dish, topped with melted cheese and salsa.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 5

8 boneless skinless chicken breasts (about 2 lb)
2 tablespoons vegetable oil
2 tablespoons Old El Paso™ taco seasoning mix (from 1 oz package)
8 slices (3/4 oz each) Monterey Jack cheese
1 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Heat gas or charcoal grill. Brush both sides of chicken with oil; sprinkle with taco seasoning mix.
  • Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once and topping each chicken breast with cheese during last minute of cooking time, until juice of chicken is clear when center of thickest part is cut (170°F). Serve chicken topped with salsa.

Nutrition Facts : Calories 260, Carbohydrate 5 g, Cholesterol 85 mg, Fat 2, Fiber 0 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 1 g, TransFat 0 g

SANTA FE GRILLED CHICKEN LEGS



Santa Fe Grilled Chicken Legs image

Old El Paso® salsa adds a boost to the basting and dipping sauce served with this tasty chicken entrée. It can be on the table in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 8

1 can (8 oz) tomato sauce
1/2 cup Old El Paso™ Thick 'n Chunky medium salsa
2 tablespoons packed brown sugar
1 tablespoon cider vinegar
1 teaspoon chili powder
12 chicken legs (about 3 1/2 lb)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat gas or charcoal grill. In blender, place tomato sauce, salsa, brown sugar, vinegar and chili powder. Cover; process until smooth. Pour about half of the sauce into small bowl for basting. Pour remaining sauce into another small bowl; set aside for serving.
  • Sprinkle chicken legs with salt and pepper. Place chicken on grill over medium heat. Cover grill; cook 16 to 20 minutes, turning once, until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Brush chicken legs generously with sauce, turning to coat evenly. Cover grill; cook 1 to 2 minutes longer on each side.
  • Serve chicken with reserved sauce for dipping.

Nutrition Facts : Calories 550, Carbohydrate 8 g, Cholesterol 210 mg, Fat 1, Fiber 0 g, Protein 59 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 7 g, TransFat 1/2 g

SANTA FE CHICKEN



Santa Fe Chicken image

This is an adaptation of a recipe that I found on Dr. Weil's website. Great on the grill even though the original recipe called for broiling the meat. Cooking time includes marinating time.

Provided by LARavenscroft

Categories     Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

3 limes, juice of
1/4 cup low sodium soy sauce
1 1/2 teaspoons extra virgin olive oil
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons ground coriander
6 garlic cloves, minced
1 1/2 teaspoons honey
4 boneless skinless chicken breast halves

Steps:

  • Whisk together all ingredients except chicken.
  • Place the chicken breasts in a shallow baking pan and pour the marinade over the top.
  • Cover and refrigerate for at least 1 hour.
  • Grill over medium coals for about 10 minutes on each side.

SANTA FE CHICKEN PACKETS



Santa Fe Chicken Packets image

Chicken breasts topped with black beans, corn and zesty tomatoes, cooked in foil packets on the grill for an easy summertime meal

Provided by Food Network

Time 30m

Yield 4 servings (1 packet each)

Number Of Ingredients 7

1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
2 cups frozen whole kernel corn
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/2 teaspoon ground cumin
PAM® Original No-Stick Cooking Spray
4 boneless skinless chicken breasts (5 oz each)
1/2 cup shredded reduced fat Mexican cheese blend

Steps:

  • 1. Preheat outdoor grill to medium-high heat according to manufacturer's directions. Stir together beans, corn, drained tomatoes and cumin in medium bowl.
  • 2. Place four 18x12-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 breast in center on each piece of foil. Spoon 1/4th bean mixture over chicken for each packet. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
  • 3. Place packets on grate of covered grill. Grill 15 to 20 minutes or until chicken is no longer pink in centers (165 degrees F). Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts.

GRILLED SANTA FE CHICKEN



Grilled Santa Fe Chicken image

Make and share this Grilled Santa Fe Chicken recipe from Food.com.

Provided by AlainaF

Categories     Southwestern U.S.

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • Mix lime juice, chili powder, garlic and cumin in a shallow dish.
  • Pat chicken dry and add to marinade.
  • Marinate, covered, in the refrigerator, turning occasionally to coat.
  • Preheat grill.
  • Drain chicken.
  • Place chicken on grill over hot coals.
  • Grill for 15 minutes or until juices run clear when pierced with a fork, turning frequently.
  • Combine salsa and corn in a small saucepan.
  • Bring to a simmer over medium heat.
  • Warm tortillas on grill.
  • Cut chicken into strips and place on plates.
  • Spoon salsa mixture over the top.
  • Serve with warm tortillas.

Nutrition Facts : Calories 406.4, Fat 9.1, SaturatedFat 2.1, Cholesterol 50.4, Sodium 1180.2, Carbohydrate 55.8, Fiber 4.6, Sugar 4.9, Protein 25.9

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