Grilled Chicken with Chipotle-Avocado Salsa

(1)
1 reviews.
  • 40 min prep time
  • total time
  • 11 ingredients
  • 8 servings

Ingredients

Chicken

1
(1 oz) pkg. Old El Paso™ Taco Seasoning Mix
2
tablespoons olive oil
2
tablespoons lime juice
1
tablespoon honey
2
(3 to 3 1/2-lb.) quartered frying chickens (8 quarters), skin and fat removed if desired

Salsa

1
medium tomato, chopped
1
medium avocado, pitted, peeled and chopped
2
tablespoons chopped fresh cilantro
2
tablespoons finely chopped red onion
1/2
teaspoon garlic salt
1
to 2 teaspoons chopped chipotle chiles in adobo sauce (from 7 or 11-oz. can)

Directions

  1. 1 Heat gas or charcoal grill. In medium bowl, combine taco seasoning mix, oil, lime juice and honey; mix well. Brush mixture evenly over all sides of chicken quarters.
  2. 2 When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 30 to 40 minutes or until chicken is fork-tender and juices run clear, turning frequently.
  3. 3 Meanwhile, combine all salsa ingredients; mix well. Serve salsa mixture with chicken.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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