Grilled Mexican Chicken over Rice

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Total Time
44mins
Prep
30 mins
Cook
14 mins
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Ingredients

Nutrition

Directions

  1. In shallow non-metal pan or dish, combine orange juice, chili powder, cumin and garlic; mix well.
  2. Add chicken breast halves; turn to coat well.
  3. Let stand at room temperature for 15 minutes to marinate.
  4. If marinating chicken for more than 15 minutes, cover and refrigerate.
  5. Meanwhile, heat grill.
  6. Cook rice as directed on package, omitting margarine and salt.
  7. When ready to grill, oil grill rack.
  8. Remove chicken from marinade; discard marinade.
  9. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
  10. Cover grill; cook 5 to 7 minutes on each side or until chicken is fork-tender and juices run clear.
  11. Thinly slice each chicken breast half.
  12. Serve over hot cooked rice; top with salsa.
  13. Broiler directions: Marinate chicken and prepare rice as directed above.
  14. Line broiler pan with foil; spray rack with non-stick cooking spray.
  15. Remove chicken from marinade; discard marinade.
  16. Place chicken on sprayed rack.
  17. Broil 4 to 6 inches from heat for 5 to 7 minutes on each side or until chicken is fork-tender and juices run clear.
  18. Serve as directed above.
Most Helpful

5 5

This is a great and easy recipe. The only thing I did different was to grate some pepperjack and co-jack cheese mix the two of them together. Plate the chicken and rice then top with the cheese and pop it under the broiler. Served the salsa as a side.