Lemon Pepper Mesquite Grilled Chicken Southwest
Elevate your grilling game with this bold and flavorful Lemon Pepper Mesquite Grilled Chicken Southwest recipe. Juicy, marinated chicken breasts seasoned with zesty lemon pepper, smoky paprika, and a hint of mesquite liquid smoke are perfectly grilled to tender perfection. Paired with a vibrant southwestern salsa featuring creamy diced avocado, sweet corn, black beans, and tangy cherry tomatoes, this dish packs layers of texture and flavor in every bite. Quick to prep and ideal for your next barbecue, this recipe is a fresh, healthy, and satisfying option that’s sure to impress. Top it off with a dollop of sour cream and crunchy tortilla chips for an irresistible finishing touch. Perfect as a main course, this Southwest-inspired grilled chicken is the ultimate summer crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Lemon pepper seasoning
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoons Salt
- 2 tablespoons Olive oil
- 1 teaspoon Mesquite liquid smoke
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Fresh cilantro, chopped
- 1 piece Avocado, diced
- 1 cup Corn kernels (fresh, canned, or frozen)
- 1 cup Cherry tomatoes, halved
- 0.5 cup Red onion, diced
- 1 cup Black beans, rinsed and drained
- 0.25 cup Sour cream (optional for serving)
- 1 cup Tortilla chips (optional for garnish)
Instructions
Pat the chicken breasts dry with paper towels. Using a sharp knife, butterfly each chicken breast to ensure even cooking.
In a small bowl, mix together the lemon pepper seasoning, smoked paprika, ground cumin, garlic powder, and salt. Rub this spice mixture evenly over the chicken breasts.
In another bowl, whisk together the olive oil, mesquite liquid smoke, and fresh lemon juice. Pour this mixture into a resealable plastic bag or shallow dish and add the seasoned chicken breasts. Marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator for maximum flavor.
While the chicken is marinating, prepare the salsa by combining the chopped cilantro, diced avocado, corn kernels, halved cherry tomatoes, diced red onion, and black beans in a mixing bowl. Toss gently to combine and set aside.
Preheat an outdoor grill or indoor grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade, letting any excess drip off, and place it on the hot grill. Cook for 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and has nice grill marks.
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes to retain its juices.
Slice the chicken breasts and serve them over the prepared salsa. Optionally, garnish with a dollop of sour cream and crushed tortilla chips for added crunch.
Serve warm and enjoy your Lemon Pepper Mesquite Grilled Chicken Southwest!
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 7.3 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1271 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
