Grilled Mexican Chicken over Rice Recipe #27015
by Dancer^
44 min | 30 min prep
SERVES 4
- 1/4 cup orange juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 2 cloves garlic, minced
- 4 boneless skinless chicken breast halves
- 3 cups hot cooked instant rice
- 1/2 cup salsa
- In shallow non-metal pan or dish, combine orange juice, chili powder, cumin and garlic; mix well.
- Add chicken breast halves; turn to coat well.
- Let stand at room temperature for 15 minutes to marinate.
- If marinating chicken for more than 15 minutes, cover and refrigerate.
- Meanwhile, heat grill.
- Cook rice as directed on package, omitting margarine and salt.
- When ready to grill, oil grill rack.
- Remove chicken from marinade; discard marinade.
- Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
- Cover grill; cook 5 to 7 minutes on each side or until chicken is fork-tender and juices run clear.
- Thinly slice each chicken breast half.
- Serve over hot cooked rice; top with salsa.
- Broiler directions: Marinate chicken and prepare rice as directed above.
- Line broiler pan with foil; spray rack with non-stick cooking spray.
- Remove chicken from marinade; discard marinade.
- Place chicken on sprayed rack.
- Broil 4 to 6 inches from heat for 5 to 7 minutes on each side or until chicken is fork-tender and juices run clear.
- Serve as directed above.
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5 stars