fiesta grilled chicken

Ingredients

• Servings: 6
• texas bean salsa:
• 1 (15.5 ounce) can black beans, rinsed and drained
• 1 (15.5 ounce) can black-eyed peas, rinsed and drained
• 1 (15.5 ounce) can whole kernel corn, drained
• 1 small red onion, chopped
• 1/2 cup chopped green bell pepper
• 1 (4.5 ounce) can diced green chilies, drained
• 2 ripe tomatoes, diced and drained
• 1 cup italian-style salad dressing
• 2 tablespoons chopped fresh cilantro
• 2 cloves garlic, minced
• 1/2 teaspoon garlic salt
• chicken:
• 6 skinless, boneless chicken breast halves
• 3 limes, juiced
• 1/3 cup tequila
• 3 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon pepper
• 6 romaine lettuce leaves
• 6 sprigs cilantro leaves, for garnish (optional)
• 6 lime wedges, for garnish (optional)

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 6 hrs 35 mins


• to make the salsa, mix the black beans, black-eyed peas, corn, red onion, bell pepper, chiles, and tomatoes together in a bowl. toss vegetables with the italian dressing, cilantro, garlic, and garlic salt until evenly blended. cover, and refrigerate 6 hours or overnight.
• preheat a grill for medium-high heat.
• about 45 minutes before serving time, place the chicken breasts in a baking dish and drizzle with lime juice and tequila. sprinkle evenly with paprika, salt, and pepper. cover the dish, refrigerate, and allow to marinate 10 minutes.
• remove chicken breasts from the marinade, and discard remaining marinade.
• cook the chicken breasts on the preheated grill until the juices run clear and the meat is no longer pink, 10 to 12 minutes.
• to serve, place a lettuce leaf on each plate. top with a chicken breast, and spoon texas bean salsa over each, dividing evenly among servings. if desired, garnish with additional cilantro leaves and lime wedges.