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Grilled Chili Chicken with Southwest Relish

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Grilled Chili Chicken with Southwest Relish
  • Prep 15 min
  • Total 2 hr 10 min
  • Servings 6
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Add pizzazz to grilled chicken with a chili-powder sprinkle and a peppy bean and corn relish.
Updated Nov 2, 2016

Ingredients

Relish

  • 1 can (11 oz) 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

Chicken

  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1 cut-up whole chicken (3 to 3 1/2 lb)

Steps

  • 1
    In medium nonmetal bowl, mix relish ingredients. Cover; refrigerate at least 1 hour to blend flavors.
  • 2
    Mix chili powder and paprika; sprinkle over chicken.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Prepare the Southwest Relish ahead of time, so when you get home from work, you can pop the chicken right on the grill!

Nutrition

450 Calories, 21g Total Fat, 34g Protein, 31g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
200mg
8%
Potassium
750mg
21%
Total Carbohydrate
31g
10%
Dietary Fiber
10g
40%
Sugars
3g
Protein
34g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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