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| 1 | can (11 oz) Green Giant® Niblets® whole kernel corn, drained |
| 2/3 | cup chopped red onion |
| 1/4 | cup chopped fresh cilantro |
| 3 | tablespoons lime juice |
| 1 | tablespoon olive or vegetable oil |
| 1 | medium avocado, pitted, peeled and cut into bite-size pieces |
| 1 | clove garlic, finely chopped |
| 1 | can (15 oz) Progresso® black beans, drained, rinsed |
|
| 1 | teaspoon chili powder |
| 1/2 | teaspoon paprika |
| 1 | cut-up whole chicken (3 to 3 1/2 lb) |
Serve with...
Fruit in a Cone
Total Time:
10 min
| 1. | In medium nonmetal bowl, mix relish ingredients. Cover; refrigerate at least 1 hour to blend flavors.
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| 2. | Mix chili powder and paprika; sprinkle over chicken.
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| 3. | Heat gas or charcoal grill. Place chicken, skin sides up, on grill rack over medium heat. Cover grill; cook 15 minutes. Turn chicken. Cover grill; cook 20 to 40 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Serve with relish. |
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| Add even more color by using Green Giant® Mexicorn® whole kernel corn with red and green peppers. |
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| Prepare the Southwest Relish ahead of time, so when you get home from work, you can pop the chicken right on the grill! |
Nutrition Information:
450 ( 190); 21g ( 5g, 0g); 85mg; 200mg; 31g ( 10g, 3g); 34g 10%; 20%; 8%; 20% 2 ; 0 ; 0 ; 4 ; 1 1/2 2