Monday, March 24, 2014

Grilled Salsa Chicken


This recipe is SO simple! It's almost too simple. I didn't even know if I should post it. I thought maybe it would be like posting BBQ chicken and telling you to baste with bottled BBQ sauce. But then I started thinking that sometimes simple is the best, so I am sharing this recipe with you...

My parents used to make this recipe ALL the time and I've found that it is one of my favorite healthy, easy, last-minute I have no idea what to cook recipes too. Today I went all-out and used the fancy mango-peach salsa in the refrigerator section of the supermarket, but trust me, there are many times that we use the jarred salsa that's been in the pantry for 6 months and it is still delicious. 

The other ingredient is beer. I don't know why it makes it better but it does. It just adds a little something. I'm sure you could substitute something else, but we never do. 

We usually eat this chicken straight off the grill, but I think it would be awesome in chicken sandwiches. Top with pepper jack cheese, avocado slices, lettuce, and red onion. Yes please! I know what's for dinner tomorrow night...

Grilled Salsa Chicken
Servings: 4

4 boneless, skinless chicken breasts (or any other chicken pieces you like)
1 cup salsa + extra for serving (I used mango peach salsa)
1/4 cup beer
Salt and pepper

Preheat a charcoal or gas grill. In a small bowl, mix the salsa and beer together. Pound the chicken to an even thickness if needed. Season the chicken on both sides with salt and pepper. 

Place the chicken on the grill. Grill on med-high, covered, until browned on one side, about 5 minutes. Flip over and start basting the chicken with the salsa/beer mixture. Continue basting until the chicken is cooked through, about another 5 minutes. (If using a thermometer, cook until the thickest part registers 160°).

Remove from the grill and let rest for 5 minutes. Top with extra fresh salsa (not the marinade) before serving.

(Gluten-free option: Use gluten-free beer such as Omission.)

Source: Much Kneaded's parents

No comments:

Post a Comment