tammy's mesquite grilled chicken dinner

Dallas, TX
Updated on Jun 19, 2013

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 **

prep time 20 Min
cook time 30 Min
method Griddle
yield 4 serving(s)

Ingredients

  • FOR CHICKEN:
  • 1 package mccormick grill mates seasoning marinade mesquite flavor
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 4 - boneless, skinless chicken breast
  • 8 slices bacon cooked
  • 2 - haas avacados, peeled and sliced thin
  • 1 cup 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 teaspoon garlic powder
  • 1/8 teaspoon cumin powder
  • - juice from 1/2 lime
  • FOR RED BEANS AND RICE
  • 2 cups cooked red beans, i make my own but drained canned beans will work
  • 1/4 cup white long grained rice
  • 1 tablespoon vegetable oil
  • 1/2 - small onion, diced
  • 1/2 - poblano, seeded and diced
  • 1 - chicken bouillon cube
  • 1/8 teaspoon cumin, or more to taste
  • 1/8 teaspoon garlic powder, or more to taste
  • - fresh ground pepper to taste

How To Make tammy's mesquite grilled chicken dinner

  • 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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
  • Step 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.
  • Step 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!

Discover More

Category: Chicken
Category: Rice Sides
Culture: Mexican
Ingredient: Chicken
Method: Griddle

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