I remember making this dish for the first time almost 11 years ago when I received a cookbook as a wedding gift. Tonight my 2-year old gave it a two thumbs up and had seconds then thirds. Oh how I wish I would've thought to serve it with my new favorite side dish: creamy cheesy grits with chiles! Now that would've been a perfect meal.
southwestern grilled chicken (cookbook: Junior League Centennial Cookbook)
2 medium tomatoes, quartered
2 cups chopped onion
1/2 cup chopped red bell pepper
4 garlic cloves
1/4 cup packed fresh cilantro leaves
2/3 cup soy sauce
6 tablespoons oil
2 tablespoons fresh lime juice
1 1/2 teaspoons ground black pepper
4 to 5 large chicken breasts, boneless skinless
chopped fresh parsley for garnish
Place the tomatoes, onion, pepper, garlic, cilantro, soy sauce, oil, lime juice and black pepper in a blender of food processor and process for 30 seconds. Pour the marinade over the chicken breasts and marinate, covered and refrigerated, for at least 4 hours, turning frequently. Remove the chicken from the marinade and grill over medium coals for 20-30 minutes, turning frequently and basting with the marinade. Sprinkle the breasts with parsley before serving. Serve with black beans.