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Make chicken more flavorful with a robust marinade that’s an authentic blend of spices and seasonings from the Southwest.
1/2 cup Lawry's® Santa Fe Chili Marinade with Lime and Garlic
1/2 cup chopped fresh cilantro
1/4 cup orange juice
1 1/2 pounds boneless skinless chicken breast halves
1 can (15 ounces) whole kernel corn, well drained
1 large tomato, chopped
1/2 cup chopped green bell pepper
1/4 cup chopped red onion
For the Chicken, mix marinade, cilantro and orange juice in medium bowl. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade mixture; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
For the Corn Salsa, mix corn, tomato, bell pepper, onion and 1/4 cup of the remaining marinade mixture in medium bowl; toss lightly. Set aside. Remove chicken from marinade. Discard any remaining marinade.
Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, brushing with remaining marinade mixture. Serve chicken with Corn Salsa.
(Amount per serving)
8333/100000 cup? Really ?
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