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Grilled Salsa Chicken
Posted By Erin, The $5 Dinner Mom On May 11, 2010 @ 5:04 pm In chicken,Gluten Free,Grill,How To,Recipes,rice | 16 Comments
Alrighty friends…here is the Grilled Salsa Chicken that I intended on posting last night. But my day just didn’t play out as I thought it would and I did not get a chance in the early evening to get it all together!
A big thanks to Steve for photographing some of the pictures below. You might notice that 2 hands are in the photographs, and I don’t quite trust Ryan with my camera yet!
Speaking of moms having 3 hands, I read this quote the other day…
“If evolution were true, then why don’t mothers have 3 arms?!?” Amen!!!
*ahem* Back to the Grilled Salsa Chicken.
You can’t go wrong with this one! Especially with $.99/lb bone-in chicken thighs!!!
2 lbs bone-in chicken thighs ($2)
1 cup salsa ($.50) Bought when on sale with coupon and store promotion!
1 teaspoon chili powder ($.05)
1 teaspoon ground cumin ($.05)
1 teaspoon garlic powder ($.05)
1/2 teaspoon each salt and pepper
1 cup brown rice ($.40)
1 box frozen spinach ($.50)
So recently we had the Baked Black Bean and Salsa Chicken . And then I made it again last Saturday. And then I made it for some friends who just had their first baby. So the salsa jars were looking like this! But that’s the perfect amount for this recipe.
Toss the garlic powder, cumin, chili powder, salt and pepper in a small bowl.
Separate the skin from the thigh.
And spoon in some seasonings.
(Steve is still taking the photographs, despite the fact that my other hand is free.)
So I am handling raw chicken here, but you might be interested to know that I really don’t like raw chicken. Or chicken feet. I used to be a “BS snob.”  I much prefer to just drop it straight from the package into the baking dish or slow cooker and cover it with something and cook it.
BUT, this was so tasty, I’d be willing to handle raw poultry and make it again!
Spoon in some salsa. Repeat for all the chicken thighs that you’ll be grilling.
Sprinkle any remaining seasonings on top of the chicken thighs.
Spread any remaining salsa into the bottom of a shallow dish or baking dish and let the chicken sit on top of the salsa, so the underside of the chicken marinates and takes on a bit of the salsa flavor. Let sit for at least 30 minutes in the refrigerator.
Until cooked through.
Cook rice and frozen spinach as directed on packages.
Serve Salsa Chicken with rice and spinach.
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 Baked Black Bean and Salsa Chicken: http://www.5dollardinners.com/2010/04/baked-black-bean-salsa-chicken.html
 Or chicken feet. I used to be a “BS snob.”: http://www.5dollardinners.com/2009/03/what-to-do-with-bone-in-split-chicken-breasts.html
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