Preheat a charcoal or gas grill with a greased grill rack for direct grilling over medium-high heat (375 degrees).
Recipe
Author
Hy-Vee Test Kitchen
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Description
Grilled chicken has never been this easy! Just rub with chili lime seasoning and grill. Yes.. that's it! Then, serve over a fresh bell pepper salsa made with lime juice, red onion, and fresh tarragon YUM.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. Hy-Vee fresh 100% natural boneless skinless chicken breasts | ||
| 3 tbsp. Weber chili lime rub, divided | ||
| 2 tbsp. Gustare Vita extra virgin olive oil | ||
| 2 tsp. lime zest | ||
| 2 tbsp. fresh lime juice | ||
| 1 tbsp. fresh tarragon, chopped | ||
| 1 tsp. kosher salt | ||
| 3 small red, yellow, and/or orange bell peppers, seeded and chopped | ||
| ½ c. red onion, chopped |
Things To Grab
- Charcoal or gas grill
- Paper towels
- Meat thermometer
- Aluminum foil
- Medium bowl
Directions
Pat chicken dry with paper towels. Sprinkle both sides of chicken with 2 tablespoons chili lime rub.
Grill chicken 12 to 16 minutes or until chicken reaches 165 degrees, turning once halfway through. Transfer chicken to a cutting board. Loosely cover with foil; let rest 5 minutes.
Meanwhile, for salsa, combine olive oil, lime zest and juice, remaining 1 tablespoon chili lime rub, tarragon, and salt in a medium bowl. Add bell peppers and onion; toss to coat. Serve grilled chicken with salsa.
Nutrition facts
Servings
390 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 165mg
- Sodium: 670mg
- Total Carbohydrates: 12g
- Protein: 53g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 20%
Recipe Source:
Hy-Vee Test Kitchen