Today I bring you part 3 of the dinner series (part 1, part 2), this chipotle citrus grilled chicken. This chicken is incredibly easy and super flavorful. It’s delicious on it’s own, but it would be amazing on a salad, as fajitas or tacos, burrito bowl style, or pretty much any other way you can think to eat a chicken tender.
There is always room for another way to cook chicken in my world. It’s my protein of choice for dinner most nights for a lot of reasons. It’s cheap, quick cooking, can take on almost any flavor profile, and it’s pretty healthy.
In part two of this little dinner miniseries, I’m featuring this grilled corn esquites. If you don’t know what esquites is (are? is? are?), it’s a lot like elotes, but off the cob… Don’t know what elotes is (are? is?)? Well, let me introduce you. Elotes is a Mexican corn on the cob slathered in mayonnaise or crema and seasoned with lime juice and chili powder or hot sauce and then covered with cotija cheese.
It’s basically one of the best foods EVER MADE. The combination of the sweet corn kernels with creamy mayo, and tangy lime, and spicy hot sauce, and the mild saltiness of cotija. It’s one of the many gems in Mexican food, and while I love ordering it at taco shops, it’s pretty easy to make too.
The next couple of days, I am sharing three recipes I made one night for a dinner that was ready in less than 30 minutes (not counting marinading time and time to get the grill going). They are all recipes that you could easily use to celebrate Cinco de Mayo tomorrow and are pretty easy to scale up or down depending on how many people you’re serving. The first recipe in this miniseries, and the one I make the most often, is my go-to guacamole recipe.