Now that summer is here--thank you, sweet 8 lb, 10 oz. Baby Jesus--I'm forcing Graham to grill 4 or 5 nights a week. Normally we'll bust out the grill during the spring, but we had such a cool, rainy spring season that I feel like we've barely spent any time grilling and eating in the yard. It's just not right. I'm throwing food at him, adapting most any oven or stove top recipe for the grill. We've been having fun with this method, discovering new favorites, remembering old ones, and just generally enjoying the outdoors. And now that Hannah is a little older, she's having a blast, too. She's most definitely a daddy's girl, so when she goes poking around the house looking for him and I remind her that he's in the yard, she runs to the door and grabs her "flippers" (flip flops) so she can join him outside. All too eager to do whatever Daddy's doing, she's just as excited for the warm weather as we are
This meal was a favorite of ours last year. I made it so many times I was a little surprised I hadn't already blogged it. This is one that we adapted for the grill, because there's no point in turning on the oven if we don't have to. It has all the hallmarks of a favorite meal around here. Even Hannah loves it. The marinade is great for chicken, and the salsa is so good I've made it just as a snack. Served over brown rice, it's a perfect summer meal.
Fiesta Chicken with Avocado-Tomato Salsa
(Adapted from Betty Crocker)
1/2 c. lime juice, + 2 T.
1/2 c. vegetable oil, + 2 T.
3/4 tsp. cumin
3/4 tsp. salt
1/4 tsp pepper
1 lb. boneless, skinless chicken breasts
2 medium tomatoes, pulp and seeds removed, diced small
1 avocado, pitted and diced
4 green onions, chopped
1 jalapeno, diced
1 clove garlic, minced or pressed
4-5 flour tortillas*, cut into strips
In a small bowl, mix together 1/4 c. lime juice, vegetable oil, cumin, 1/2 tsp. salt, and pepper. Reserve 1/4 c. marinade. Place chicken into a 9 x. 14 in. pan and pour marinade over the chicken. Refrigerate for a minimum of 1 hour.
Mix together the diced tomatoes, avocado, green onions, 2 T. lime juice, jalapeno, garlic, and 1/4 tsp. salt. Mix well, and place in refrigerator until ready to serve.
In a large skillet, heat 2 T. vegetable oil. Cook tortilla strips until crisp and golden brown, no more than 5 minutes. Remove to a platter and sprinkle with salt, if desired.
Heat grill to high. Grill over medium-high heat, basting occasionally with marinade, until cooked through. Serve warm topped with salsa and cooked tortilla strips.
*Obviously, flour tortillas aren't gluten free. Since Graham generally doesn't eat tortilla strips, I make these with flour tortillas for just me and Hannah. If Graham wants tortilla strips, I make a batch with corn tortillas.