Chicken with Tex-Mex Salsa

Name: Chicken with Tex-Mex Salsa
Prep time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 c. finely chopped white onion; 1 jalapeño chile; 3 clove garlic; 1 can fire-roasted and diced tomatoes; 1/4 c. packed fresh cilantro leaves; 1 tbsp. lime juice; salt; Pepper; 1 cut up chicken (8 pieces)

Published: Apr 27, 2011

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Yields:

Prep Time:

20 mins

Total Time:

30 mins

Cal/Serv:

425

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Fresh, homemade salsa kicks up an easy summer standby like grilled chicken. Try our other variations on this recipe: Classic Barbecued Chicken and Tangy Spicy Grilled Chicken.

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Directions

1. Step 1Prepare outdoor grill for covered direct grilling on medium.
2. Step 2Prepare salsa: In small bowl, soak onion in cold water. Wrap jalapeño and garlic in foil. Grill 17 minutes or until vegetables are charred and blackened in spots. Cool. Remove stem, skin, and seeds from jalapeño. Peel garlic; chop. Transfer to food processor along with tomatoes, cilantro, lime juice, and 1/2 teaspoon salt. Pulse until finely chopped. Drain onion and stir into mixture.
3. Step 3Sprinkle 1/2 teaspoon each salt and freshly ground black pepper all over chicken. Place on grill, skin side down. Cover and cook 15 to 20 minutes or until juices run clear when chicken is pierced with tip of knife, turning over once. (Smaller pieces will cook more quickly.)
4. Step 4Serve chicken with salsa.