Santa Fe Grilled Chicken Legs Recipes

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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

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 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 WITH MANGO SALSA



Santa Fe Grilled Chicken with Mango Salsa image

Fire up the grill! Our marinated Santa Fe Grilled Chicken is topped with fresh mango salsa and sliced avocados.

Provided by Bree Hester

Categories     Entree

Time 1h30m

Yield 4

Number Of Ingredients 19

4 boneless skinless chicken breasts
1/3 cup lime juice
1/4 cup soy sauce
1/4 cup white wine
1 tablespoon olive oil
2 teaspoons chili powder
2 teaspoons cumin seed
2 teaspoons ground coriander
6 cloves garlic, finely chopped
1 tablespoon honey
1 mango, seed removed, peeled and diced
1/2 medium red onion, diced
1/2 medium red bell pepper, diced
1 small jalapeño chile, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon salt
8 soft white or yellow corn tortillas (6 inch)
1 avocado, pitted, peeled and thinly sliced

Steps:

  • Place chicken in shallow glass or plastic dish or resealable food-storage plastic bag. In small bowl, mix 1/3 cup lime juice, the soy sauce, wine, oil, chili powder, cumin seed, coriander, garlic and honey. Pour over chicken, turning to coat with marinade. Cover dish or seal bag; refrigerate 1 hour.
  • Meanwhile, in small bowl, mix all salsa ingredients. Set aside.
  • Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Add tortillas to grill for 1 minute or until heated through.
  • Remove chicken from grill to cutting board; cut into thin slices. Place 2 tortillas on each serving plate; top with chicken, mango salsa and avocado.

Nutrition Facts : ServingSize 1 Serving

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