Grilled Mexican Chicken With Tomato Avocado Salsa

"Boneless, skinless chicken breast may be substitued, but I love those chicken tenders. Adapted from Dinners for a Year and Beyond blog."
 
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Ready In:
1hr 29mins
Ingredients:
22
Serves:
6
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ingredients

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directions

  • In a small bowl combine the first 10 ingredients. Place the chicken tenders in a resealable bag and add the marinade. Seal and squish around the contents to mix well. Let chicken marinate for about an hour.
  • Heat a grill to medium high. While the grilling is heating, prepare the salsa. In a medium sized bowl, combine the salsa ingredients. Set aside.
  • Remove the chicken from the marinade (I season with salt) and and grill for about 4 - 5 minutes per side or until the chicken is cooked through. Remove from grill and top with the salsa and the cojita cheese. Serve with tortillas and/or tortilla chips.

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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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