Southwestern Grilled Chicken


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Make your chicken a southwest flavor tonight; just add some chilies, green onion, cumin, salsa and some more ingredients.

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  • 8 oz. plain yogurt
  • 8 oz. can green chilies
  • 1/4 C. green onions
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1 lb. boneless chicken breasts
  • 1 Tbs. mayonnaise
  • 1 jar thick and chunky salsa

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Combine yogurt, onions, chilies, cumin, and salt. Remove 2/3 C. of this mixture and set aside. Poke chicken liberally on both sides, then marinate in the yogurt mixture in the refrigerator for at least a few hours. Broil the chicken 10 minutes 4-5 inches from the broiler (or if you prefer, fire up the grill and BBQ them). When done, slice the chicken into ½ inch thick pieces. Stir the mayonnaise into the reserved yogurt mixture and serve with the cooked chicken. You can serve the chicken with broiled (or barbecued) red, green, and yellow bell peppers. Spoon salsa over the chicken at serving time.

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