Santa Fe Grilled Chicken Recipes

SANTA FE GRILLED CHICKEN LEGS

Steps:

• Heat gas or charcoal grill. In blender, place tomato sauce, salsa, brown sugar, vinegar and chili powder. Cover; process until smooth. Pour about half of the sauce into small bowl for basting. Pour remaining sauce into another small bowl; set aside for serving.
• Sprinkle chicken legs with salt and pepper. Place chicken on grill over medium heat. Cover grill; cook 16 to 20 minutes, turning once, until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Brush chicken legs generously with sauce, turning to coat evenly. Cover grill; cook 1 to 2 minutes longer on each side.
• Serve chicken with reserved sauce for dipping.

SANTA FE GRILLED CHICKEN

Steps:

• Heat gas or charcoal grill. Brush both sides of chicken with oil; sprinkle with taco seasoning mix.
• Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once and topping each chicken breast with cheese during last minute of cooking time, until juice of chicken is clear when center of thickest part is cut (170°F). Serve chicken topped with salsa.

SANTA FE CHICKEN

Steps:

• Whisk together all ingredients except chicken.
• Place the chicken breasts in a shallow baking pan and pour the marinade over the top.
• Cover and refrigerate for at least 1 hour.
• Grill over medium coals for about 10 minutes on each side.

SANTA FE CHICKEN SALAD

Steps:

• In a gallon size plastic bag or 9x9 baking dish, mix together the mayonnaise and Italian dressing. Place chicken in mixture and marinate overnight in the refrigerator.
• Chop, wash, and dry the iceberg and romaine lettuce. Mix and divide among four dinner-size plates. Divide and place the tomato and green onions among the plates. Sprinkle the top of each salad with shredded cheese.
• Remove chicken from marinade and grill or broil until cooked. While chicken is cooking, cut tortillas into three thick strips and cut each strip into 'matchsticks'. Place on a cookie sheet and put under broiler until golden brown. Let cool. Cut the chicken into strips and divide among plates. Top with tortilla 'crispies'.
• To prepare the dressing, combine the salsa and ranch dressing in a blender and mix until smooth. Pour over each salad.

SANTA FE SKILLET CHICKEN

Steps:

• In a large skillet over medium-high heat, heat oil. Season chicken with taco seasoning, cayenne pepper, and salt. Add chicken and cook until golden and cooked through, 8 minutes per side. Transfer to a plate.
• Add garlic, onion, and peppers to skillet and cook until soft, 5 minutes. Stir in black beans until warmed through, then transfer mixture to a plate.
• Reduce heat to low and return chicken to skillet. Top with cheddar and black bean mixture, then cover and let cheese melt.
• Garnish with cilantro before serving.

SANTA FE SPICE RUB

Steps:

• In a small bowl, combine all the spices and brown sugar. Stir in the olive oil and mix until a crumbly, moist paste forms.
• Place the chicken in a single layer in a 9X13-inch or similar size baking pan. Rub the chicken generously with the spice mixture on all sides. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours or up to 10 hours.
• Grill the chicken over medium heat until cooked through, about 6-7 minutes per side, depending on the size and thickness of the chicken breasts. Let the chicken rest for 5 minutes. Cut into strips and serve. This chicken is delicious served as-is and is also wonderful served in soft tortillas with taco garnishes.

GRILLED SANTA FE CHICKEN

Steps:

• Mix lime juice, chili powder, garlic and cumin in a shallow dish.
• Pat chicken dry and add to marinade.
• Marinate, covered, in the refrigerator, turning occasionally to coat.
• Preheat grill.
• Drain chicken.
• Place chicken on grill over hot coals.
• Grill for 15 minutes or until juices run clear when pierced with a fork, turning frequently.
• Combine salsa and corn in a small saucepan.
• Bring to a simmer over medium heat.
• Warm tortillas on grill.
• Cut chicken into strips and place on plates.
• Spoon salsa mixture over the top.
• Serve with warm tortillas.

SANTA FE CHICKEN SALAD WITH SPICY RANCH DRESSING

Steps:

• Heat grill to medium heat.
• Sprinkle both sides of chicken with black pepper; grill 6 to 8 min. on each side or until done (165ºF).
• Meanwhile, mix dressing, hot sauce and lime juice until blended; refrigerate until ready to use.
• Place lettuce on serving plate. Top with red peppers, beans, jicama and corn.
• Slice chicken; add to salad. Sprinkle with cheese. Drizzle with dressing mixture just before serving.

SANTA FE GRILLED CHICKEN SANDWICH (CARL'S JR. COPYCAT)

Steps:

• Pound out each of the chicken breasts so that they are a fairly even thickness throughout. Marinate the chicken by combining the rice vinegar, soy sauce, sesame oil, brown sugar, red pepper flakes, ground ginger, and crushed garlic in a resealable plastic bag with the chicken breasts. Marinade for 30 minutes to an hour.
• Preheat a gas grill to medium-high heat.
• Make the sauce by combining the mayo, paprika, cayenne, curry powder, and salt in a bowl and mixing it up.
• Grill the chicken for about 5-8 minutes each side. Actual time will depend on the thickness of your meat. The chicken is done when it is firm to the touch. Place the pepper jack slices on each piece of chicken during the last minute or so of cooking so it can melt.
• Grill the buns face-side down for just a minute or two so that they are toasted. Spread the mayo mixture on the face of each bun. Top with cheese smothered chicken, green chili, and lettuce.

SANTA FE GRILLED CHICKEN

Steps:

• . Wash hands. Place all ingredients except chicken in a small bowl; stir until smooth. Place chicken on a large platter. Rub spice mixture evenly over chicken. Wash hands. Let chicken stand 5 to 10 minutes OR cover and refrigerate up to 8 hours.
• Preheat grill to medium. Place chicken on grill; cover. Cook 25 to 30 minutes or until done (internal temp 180 degrees F), turning occasionally.