Southwest Chicken Recipe

Southwest Chicken Recipe
Staff Writer
McCormick

Try this terrific spice blend that imparts the robust flavor of the Southwest in marinated grilled chicken.

Click here to see 8 Quick and Spicy Chicken Recipes

4
Servings
370
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/3 Cup oil
  • 3 Tablespoons vinegar
  • 1 Tablespoon chopped fresh cilantro
  • 2 Teaspoons chili powder
  • 1 Teaspoon garlic powder
  • 1 Teaspoon Italian seasoning
  • 1/2 Teaspoon cumin
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 1 Pound boneless, skinless chicken breast, halved

Directions

Mix the oil, vinegar, and seasonings in small bowl. Place the chicken in large resealable plastic bag or glass dish. Add marinade and turn to coat well.
Refrigerate for 30 minutes or longer for extra flavor.

Remove chicken from marinade. Discard any remaining marinade. Grill over medium-high heat for 6 to 7 minutes per side or until chicken is cooked through, turning frequently.

Nutritional Facts

Total Fat
24g
34%
Sugar
1g
1%
Saturated Fat
6g
25%
Cholesterol
122mg
41%
Carbohydrate, by difference
5g
4%
Protein
35g
76%
Vitamin A, RAE
50µg
7%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
25mg
3%
Choline, total
125mg
29%
Fiber, total dietary
2g
8%
Folate, total
2µg
1%
Iron, Fe
2mg
11%
Magnesium, Mg
44mg
14%
Niacin
13mg
93%
Pantothenic acid
2mg
40%
Phosphorus, P
306mg
44%
Selenium, Se
50µg
91%
Sodium, Na
507mg
34%
Water
80g
3%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.