I clipped this recipe back in the 80s from the Colorado Daily, the campus newspaper of the University of Colorado, Boulder. Me, a seasoned cook, using a recipe from a campus newspaper, a resource that targets the 18-24 year old crowd! But this is a great dish for families too. I included it on the short list of main dishes in my 1990s blog, and I still make it today, in 2013. It is simple, low-fat, and tasty.
The original recipe suggested serving with grilled or broiled green, red, and yellow bell peppers. Instead, I always serve it with a good, chunky salsa, rice, and warmed corn tortillas.
Southwestern Grilled Chicken
serves 3-4, depending on appetites
- 8 oz. plain yogurt (Greek yogurt works great)
- 1/4 cup chopped green onions
- 8 oz. chopped green chiles (canned work fine)
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1 tablespoon mayonnaise
- 1 pound boneless chicken breasts (or chicken tenders)
- hot salsa (your choice)
- cilantro (optional)
- cooked rice
I generally start this in the morning and let the chicken marinade all day, but a couple hours is sufficient.
Combine the yogurt, onions, chilies, cumin, and salt. Remove about 2/3 cup of this mixture, mix it with the tablespoon of mayonnaise, and set it in the refrigerator for later use (it’s a sauce for the cooked chicken).
Put the rest of the yogurt mixture in a bowl and add the chicken pieces. You can make the chicken extra tender by piercing it a lot with a sharp fork. Cover the bowl and set the chicken-marinade mixture in the refrigerator.
About a half hour before dinner time, remove the chicken from the yogurt marinade. Cook the chicken either in a broiler or on the grill:
- broil about 5 minutes per side 4-5″ from an oven broiler set on high OR
- grill over medium high direct heat, about 5 minutes per side
The chicken is done when an instant-read thermometer reads about 165˚. If you don’t have a thermometer, check for doneness by cutting into one of the pieces with a knife (it should no longer be pink inside).
Slice the chicken into 1/2″ thick pieces and plate it with the cooked rice. Sprinkle with chopped cilantro if you wish. Serve it with the reserved yogurt mixture and hot salsa. Warmed corn tortillas make a great addition!
