{"id":1405,"date":"2013-05-01T15:40:33","date_gmt":"2013-05-01T21:40:33","guid":{"rendered":"http:\/\/cooking.pfeist.net\/?p=1405"},"modified":"2015-10-05T08:52:02","modified_gmt":"2015-10-05T14:52:02","slug":"favorites-southwestern-grilled-chicken","status":"publish","type":"post","link":"http:\/\/cooking.pfeist.net\/?p=1405","title":{"rendered":"Favorites: Southwestern Grilled Chicken"},"content":{"rendered":"<p>I clipped this recipe back in the 80s from the <a href=\"http:\/\/www.coloradodaily.com\/\">Colorado Daily<\/a>, 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 <a title=\"1990s blog: Main Dishes\" href=\"http:\/\/cooking.pfeist.net\/?p=756\">1990s blog<\/a>, and I still make it today, in 2013. It is simple, low-fat, and tasty.<\/p>\n<p>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.<\/p>\n<p><strong>Southwestern Grilled Chicken<\/strong><a name=\"recipe\"><\/a><br \/>\n<em>serves 3-4, depending on appetites<\/em><\/p>\n<ul>\n<li>8 oz. plain yogurt (Greek yogurt works great)<\/li>\n<li>1\/4 cup chopped green onions<\/li>\n<li>8 oz. chopped green chiles (canned work fine)<\/li>\n<li>1 teaspoon cumin<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1 tablespoon mayonnaise<\/li>\n<li>1 pound boneless chicken breasts (or chicken tenders)<\/li>\n<li>hot salsa (your choice)<\/li>\n<li>cilantro (optional)<\/li>\n<li>cooked rice<\/li>\n<\/ul>\n<p>I generally start this in the morning and let the chicken marinade all day, but a couple hours is sufficient.<\/p>\n<p>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&#8217;s a sauce for the cooked chicken).<\/p>\n<p>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.<\/p>\n<p>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:<\/p>\n<ul>\n<li>broil about 5 minutes per side 4-5&#8243; from an oven broiler set on high OR<\/li>\n<li>grill over medium high direct heat, about 5 minutes per side<\/li>\n<\/ul>\n<p>The chicken is done when an instant-read thermometer reads about 165\u02da. If you don&#8217;t have a thermometer, check for doneness by cutting into one of the pieces with a knife (it should no longer be pink inside).<\/p>\n<p>Slice the chicken into 1\/2&#8243; 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!<\/p>\n<p><a href=\"http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2013\/05\/swchicken.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1410\" alt=\"Southwestern Grilled Chicken\" src=\"http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2013\/05\/swchicken.jpg\" width=\"450\" height=\"304\" srcset=\"http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2013\/05\/swchicken.jpg 450w, http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2013\/05\/swchicken-300x202.jpg 300w, http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2013\/05\/swchicken-444x300.jpg 444w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <a href=\"http:\/\/cooking.pfeist.net\/?p=1405\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,24,7,15,21],"tags":[],"class_list":["post-1405","post","type-post","status-publish","format-standard","hentry","category-199sblog","category-favorites","category-grilling","category-main-dishes","category-poultry"],"_links":{"self":[{"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/posts\/1405","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1405"}],"version-history":[{"count":11,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/posts\/1405\/revisions"}],"predecessor-version":[{"id":4179,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/posts\/1405\/revisions\/4179"}],"wp:attachment":[{"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1405"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}