Mesquite Grilled Cumin And Lime Marinated Chicken Recipes

MESQUITE GRILLED CHICKEN MARINADE

Steps:

• In a small bowl, whisk together the olive oil, apple cider vinegar, brown sugar, salt, pepper, garlic powder, liquid smoke, and Worcestershire sauce.
• Place chicken in a large Ziploc bag. Pour marinade over the top of chicken. Seal and marinade a minimum 2 hours or overnight.
• Once done marinating, grill the chicken until cooked, flipping halfway through. (Be careful. Since there is quite a bit of sugar in the marinade, watch closely so the chicken does not burn.)

MESQUITE GRILLED CUMIN-AND-LIME-MARINATED CHICKEN

Steps:

• In a small bowl, combine cumin, lime juice, oil, garlic, salt and pepper. Place chicken in a large bowl. Pour marinade over chicken, mix well, cover and marinate in refrigerator 1 hour. Grill chicken breasts over mesquite chips until fully cooked but not dry. RELISH: Roast corn in the husks on hot grill, turning occasionally, until tender, about 15 minutes. Remove from grill and set aside until cool enough to handle. Remove husks and cut kernels from cobs (you should have 2 cups). Heat oil in skillet. Add corn and chopped cilantro; sauté 1 minute. Stir in beans. Season with salt and pepper to taste. To serve, place relish in center of each of 4 plates. Slice chicken breasts at an angle and arrange slices around the relish on each plate. Garnish with cilantro sprigs.

MESQUITE LIME CHICKEN SANDWICH

Steps:

• Mix Marinade Mix, lime juice, honey and oil in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently. Serve chicken on toasted rolls with lettuce and tomatoes. Top with bacon, cheese and condiments, if desired.

TAMMY'S MESQUITE GRILLED CHICKEN DINNER

Steps:

• 1. 24 - 48 hours before cooking place chicken breast in a large ziplock bag. Mix seasoning with oil and water and pour in bag. Let rest in frig turning twice a day.
• 2. I like to make the relish 1 to 2 days ahead of time as well. It really makes a difference when you let the flavors combine. Mix onion, tomato, poblano, mango, spices and lime juice. Just before serving add cilantro and taste for seasoning. Add salt and pepper if needed.
• 3. Prepare grill by starting your charcoal. While the coals are getting ready. Start your side dish by cooking rice in oil over medium heat until light tan in color. Add onions and peppers and continue cooking until veggies are tender.
• 4. Add 3/4 cup water, bouillon cube, cumin and garlic. Bring to a boil then reduce heat to low and cook for 10 minutes with lid on.
• 5. Check rice if not ready add additional liquid if needed and recover. When rice is finished add red beans and taste. Add salt, pepper, garlic, and cumin if desired. Keep warm while you grill your chicken
• 6. Grill chicken until internal temperature reaches 165 degrees. Pull off grill and transfer to a baking sheet. Top each breast with 2 slices bacon, then avocado, and cheese. Place back on grill and close lid for 5 minutes or until cheese has melted.
• 7. To plate divide red beans and rice on 4 plates. Place a chicken breast next to the rice and top with tomato mango relish. Enjoy!