Southwest Grilled Chicken – Three ingredients and a hot grill are all that’s needed to add a taste of the southwest to tacos, fajitas, salads, and more.
I have the easiest of recipes for you today – Easy Southwest Grilled Chicken. All it takes is three ingredients and a hot grill to give you a taste of the southwest. You’ll need boneless, skinless chicken breasts, olive oil, and southwest seasoning. While you can use store-bought southwest seasoning, my preference is to make my own. If you haven’t mixed up any southwest seasoning yet, now is the perfect time to try our recipe here. Then, come back and use it for this southwest grilled chicken.
I make this often from spring to fall, and freeze some of it for the winter months for use in soups, sandwiches, or salads. After grilling you can slice it, dice it, shred it, or serve it as-is with your choice of sides. My family likes using southwest grilled chicken for tacos, fajitas, or to top a green salad.
The chicken can be prepped ahead of time, 30 minutes before grilling or even overnight for more flavor. This makes it an easy supper to prepare when you get home after a busy day out.
Here’s the recipe:
Yields 4 servings
Southwest Grilled Chicken - Three ingredients and a hot grill are all that's needed to add a taste of the southwest to tacos, fajitas, salads, and more.
35 minPrep Time
20 minCook Time
55 minTotal Time
- 4 tsp. olive oil
- 4 tsp. southwest seasoning
- 1 - 1 1/2 lb. boneless, skinless chicken breasts
- In a plastic zipper bag, mix together the olive oil and southwest seasoning. Add chicken, seal bag, and knead all ingredients together till southwest seasoning mixture is evenly distributed around the chicken breasts. Let sit in refrigerator at least 30 minutes.
- Preheat and prepare grill. Place marinated chicken breasts on grill and cook at medium heat, turning and flipping chicken every 1 to 2 minutes until chicken is done and reaches an internal temperature of 165° F. Remove from grill and cover with a tent of aluminum foil for 5 minutes.
- Serve immediately.
Cooked chicken may be sliced, diced, or shredded, and then frozen in air-tight freezer bags for future use.