Santa Fe Grilled Chicken Legs Recipes

SANTA FE GRILLED CHICKEN

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.

SANTA FE CHICKEN

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.

GRILLED SANTA FE CHICKEN

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.

SANTA FE GRILLED CHICKEN LEGS

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.