Tammy's Mesquite Grilled Chicken Dinner

2
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 **

Rating:

★★★★★ 1 vote

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

How to Make Tammy's Mesquite Grilled Chicken Dinner

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!

Printable Recipe Card

About Tammy's Mesquite Grilled Chicken Dinner

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




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