Southwest Buttermilk Grilled Chicken With Corn Poblano Salsa Food

TEX-MEX CHICKEN WITH CORN SALSA

Steps:

• Heat gas or charcoal grill. In small bowl, mix 1 1/2 teaspoons of the chili powder, the cumin, salt and garlic powder. Spray chicken with cooking spray; sprinkle seasoning mixture evenly over both sides of chicken. Set aside.
• Spray sheet of heavy-duty foil with cooking spray; place corn in center of foil. Turn up edges of foil; place on grill over medium heat. Cover grill; cook 10 minutes, stirring once, until corn begins to brown. Remove corn from grill to medium bowl; set aside.
• Place chicken on grill. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to plate; cover to keep warm. Add onion, tomatoes, bell pepper, cilantro, lime juice, chile and remaining 1/2 teaspoon chili powder to corn; toss to combine. Serve with chicken.

BUTTERMILK SOUTHWESTERN GRILLED CHICKEN

Steps:

• Whisk together the buttermilk, lime zest and juice, garlic, chili powder, coriander, cumin, turmeric, hot sauce, cilantro, and salt and pepper, to taste, in a large bowl. Pour the marinade into a large resealable plastic bag, add the chicken, seal the bag and refrigerate. Marinate bone-in chicken up to 12 hours, boneless up to 4 hours, chicken legs or breasts, up to 24 hours. If using fish, marinate white fish such as snapper, halibut or bass up to 30 minutes.
• Preheat the grill pan over medium-low heat for boneless breasts and fish, and medium heat for bone-in breasts, thighs and legs. Remove the meat/fish from the marinade and pat dry with paper towels. Brush with oil and season with salt and pepper, to taste, on both sides. Grill until golden brown and charred on both sides and just cooked through.
• Cook's Note:
• This recipe also includes the method for fish.
• Boneless chicken breasts: about 9 minutes total
• Chicken thighs/legs: about 20 minutes total
• Bone-in chicken breasts: about 15 minutes total
• White Fish: about 8 minutes total

GRILLED CHICKEN BREASTS WITH CORN SALSA

Steps:

• For Salsa:
• Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
• For Chicken:
• Combine first 5 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.
• Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken. Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve.

SOUTHWEST GRILLED CHICKEN

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear.