This round of the recipe swap, hosted by Sarah from A Taste of Home Cooking, was themed Too Hot to Cook, since so many try to avoid turning on their ovens during the summer. When I saw my recipe, from Mary Ellen, of Mary Ellen’s Cooking Creations, I knew I’d hit the jackpot. Chicken, cilantro, jalapeno…yep, that’s my kind of recipe. I don’t have a grill at the apartment so I had to improvise a bit on the cooking method and use the oven (a little contradictory to the theme, but I don’t mind using the oven in the summer) instead. I did not give oven directions below, but kept the original grill instructions instead because I apparently did not do a good job with the timing and my chicken turned out pretty tough. I didn’t want to do that to you all, because the flavors were too good!
Once I have access to a grill again, I will try this recipe again and not end up with tough chicken!! Even though I messed up the chicken, it still had good flavor, so I know that it will turn out great on the grill and I look forward to trying it again! Be sure to check out Sarah’s blog later in the month for the Swap round up!
Source: Mary Ellen’s Cooking Creations
2 boneless, skinless chicken breasts, cut into cubes
- 1 handful of cilantro, chopped
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 tsp salt
- 1 red pepper, chopped into large pieces
- 1 large jalapeno, chopped with seeds
- 1/2 of an onion, chopped into large pieces
- 3 cloves garlic, chopped
- 1/2 cup Corona beer
- Juice from 1/2 of a lime
- In a large bowl, combine the chicken, cilantro, cumin, chili powder, salt, and 1/4 cup of beer. Cover and refrigerate for one hour
- Preheat your grill to a medium-high heat.
- Remove from fridge and place the marinated mixture onto the center of a large piece of foil. Add the peppers, onions, garlic, and lime juice. Fold the sides of the foil up to form a “packet”, then add the remaining 1/4 cup of beer before sealing the packet.
- Cook the packet on the grill for about 20 minutes, until chicken is cooked through and veggies are tender.