Smoky Southwestern Grill
Ignite your taste buds with the bold flavors of the Smoky Southwestern Grill—a vibrant recipe that combines tender marinated chicken, charred bell peppers, and red onions with the smoky kick of paprika and chili powder. The juicy chicken breasts soak up a flavorful marinade infused with ground cumin, cayenne pepper, and fresh lime juice, offering a perfect balance of spice and zest. Grilled to perfection alongside colorful vegetables, this dish is served on warm corn tortillas and topped with optional garnishes like creamy avocado, tangy sour cream, and shredded cheese for a customizable delight. Quick to prepare and rich in Southwestern flair, this recipe is ideal for backyard barbecues or weeknight dinners. Pair it with lime wedges and let the smoky aroma transport you straight to the heart of the Southwest.
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Recipe Information
Ingredients
- 4 pieces boneless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro
- 3 pieces assorted bell peppers (red, yellow, green)
- 1 large red onion
- 8 pieces corn tortillas
- 1 piece avocado (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
- 0.5 cup shredded cheese (optional, for garnish)
Instructions
Begin by preparing the marinade. In a small bowl, combine olive oil, smoked paprika, chili powder, ground cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it coats evenly. Seal the bag or cover the dish, and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor infusion.
While the chicken marinates, prepare the vegetables. Slice the bell peppers and red onion into strips, keeping them of similar sizes for even cooking.
Preheat your outdoor grill or grill pan to medium-high heat. Lightly oil the grates or grilling surface to prevent sticking.
Once the grill is hot, place the marinated chicken breasts on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing.
While the chicken rests, grill the sliced bell peppers and onions for 5-7 minutes, turning occasionally, until they are slightly charred and tender.
Warm the corn tortillas on the grill for 30-60 seconds on each side, just until pliable and lightly toasted.
Slice the rested chicken into thin strips and assemble your Smoky Southwestern Grill meal. Layer the grilled chicken, vegetables, and any desired garnishes (such as avocado slices, sour cream, and shredded cheese) onto the warm tortillas.
Serve immediately with fresh lime wedges for an extra burst of flavor.
Nutrition Facts
Calories |
3234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 3439 mg | 150% | |
| Total Carbohydrate | 246.2 g | 90% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 33.5 g | ||
| Protein | 268.3 g | 537% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 979 mg | 75% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 4761 mg | 101% | |
*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.
