Tammy's Mesquite Grilled Chicken Dinner

Tammy Brownlow

By
@DoughmesticGoddess

Don't be intimidated by the long list of ingredients. This is actually very easy to make. It is mostly prep. The day of you are basically cooking chicken, bacon, and rice. You and your family and friends will be very pleased with the results.

** Try it with steak too - it's very good **


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Comments:

Serves:

4

Prep:

20 Min

Cook:

30 Min

Method:

Griddle

Ingredients

FOR CHICKEN:

1 pkg
mccormick grill mates seasoning marinade mesquite flavor
1/4 c
vegetable oil
1/4 c
water
4
boneless, skinless chicken breast
8 slice
bacon cooked
2
haas avacados, peeled and sliced thin
1 c
shredded mild cheddar cheese

FOR RELISH:

1/2
onion, small diced
4
medium tomatoes, seeded and diced
1/2
poblano pepper, seeded and diced
handful of cilantro leaves roughly chopped
1/2
mango, peeled and diced
1/4 tsp
garlic powder
1/8 tsp
cumin powder
juice from 1/2 lime

FOR RED BEANS AND RICE

2 c
cooked red beans, i make my own but drained canned beans will work
1/4 c
white long grained rice
1 Tbsp
vegetable oil
1/2
small onion, diced
1/2
poblano, seeded and diced
1
chicken bouillon cube
1/8 tsp
cumin, or more to taste
1/8 tsp
garlic powder, or more to taste
fresh ground pepper to taste

Directions Step-By-Step

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!

About this Recipe

Course/Dish: Chicken, Rice Sides
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: For Kids