GRILLED CHICKEN WITH CHIPOTLE-AVOCADO SALSA
Sneak in extra flavor by marinating chicken in taco seasoning blended with honey and lime before grilling. Fresh salsa makes a perfect pairing.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 8
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill. In medium bowl, combine taco seasoning mix, oil, lime juice and honey; mix well. Brush mixture evenly over all sides of chicken quarters.
- When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 30 to 40 minutes or until chicken is fork-tender and juices run clear, turning frequently.
- Meanwhile, combine all salsa ingredients; mix well. Serve salsa mixture with chicken.
Nutrition Facts : Calories 440, Carbohydrate 8 g, Cholesterol 130 mg, Fat 2, Fiber 1 g, Protein 41 g, SaturatedFat 7 g, ServingSize 1/8 of Recipe, Sodium 370 mg, Sugar 5 g
CHIPOTLE BURGERS WITH AVOCADO SALSA
Turn everyday burgers into something new with a spicy twist! More spiciness? Try adding pepperjack cheese on top of the meat before adding the avocado salsa. Meat can be grilled or browned in skillet.
Provided by betsymica1
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place half the chopped cilantro into a large bowl and mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and Worcestershire sauce. Set remaining cilantro aside. Form the beef mixture into 4 patties.
- Lightly toss remaining cilantro in a bowl with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper.
- Grill burgers on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Serve the burgers on onion rolls topped with avocado salsa.
Nutrition Facts : Calories 503.5 calories, Carbohydrate 42.3 g, Cholesterol 71 mg, Fat 24.6 g, Fiber 8.1 g, Protein 28 g, SaturatedFat 7.5 g, Sodium 593.5 mg, Sugar 7.9 g
GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA
A lite and refreshing summer dish to use up some of those garden tomatoes. Quick and tasty dish. I used heirloom because that is what we grow but any type of tomato could be used.
Provided by tcasa
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
- Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
- Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
- Slice chicken and top with salsa.
Nutrition Facts : Calories 471.4 calories, Carbohydrate 15.7 g, Cholesterol 96.9 mg, Fat 29.3 g, Fiber 8.4 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 821.4 mg, Sugar 3.8 g
GRILLED TUNA WITH CHIPOTLE PONZU AND AVOCADO SALSA
My daughter made this last night and had a taste and was pleasantly surprised! This is a great example of how bold Asian and Latin flavors can work well together. The orange and lime juice are in place of the rice vinegar = the acidic ingredient used in a Japanese ponzu dipping sauce. The hot, smoky chipotle chiles give it that extra kick! The avocado salsa gives it that cooling feeling. Cooking Light Magazine, November 2005. You can also use the ponzu with chicken!
Provided by Manami
Categories Tuna
Time 32m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- PREPARE PONZU:.
- Place all the ingredients (through 1 1/2 chipotle chiles) in a blender, and process until smooth.
- PREPARE SALSA:.
- Gently combine diced cucumber, tomato, avocado, and cilantro in a small bowl.
- PREPARE FISH:.
- Sprinkle fish with salt.
- Heat a large nonstick grill pan over medium-high heat.
- Coat pan with cooking spray.
- Add fish; cook 3 minutes on each side or until desired degree of doneness.
- Cut each tuna steak diagonally across the grain into thin slices.
- Arrange sliced tuna over rice; top with salsa, and drizzle with ponzu.
- Enjoy!
Nutrition Facts : Calories 445.3, Fat 11.5, SaturatedFat 2.6, Cholesterol 64.6, Sodium 749.1, Carbohydrate 39.8, Fiber 2.7, Sugar 5.8, Protein 44.2
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- To prepare the sauce, remove the skin from the tomatoes, cut in half crosswise and remove seeds. Blend the tomatoes with the deveined chipotle chiles. Transfer this to a bowl.
- Next, carefully stir in the avocado, onion, oil, oregano and salt to the tomato and chile mixture. Finally, add grated cheese.
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