Ingredients

The following ingredients have 5 Servings
  • 1-1/2 pounds boneless, skinless chicken breasts
  • 1/4 cup kosher salt
  • 1/4 cup light brown sugar
  • 2 tablespoons lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1-1/2 teaspoons kosher salt, or to taste
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 to 1/2 teaspoon Creole or Cajun seasoning, or to taste, optional
  • 1 teaspoon paprika
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons garlic powder
  • 2 slices bacon
  • 1/2 tablespoon butter
  • 1 cup chopped onion
  • 1 cup chopped sweet bell pepper (any combo of red, yellow, orange and/or green)
  • 1 tablespoon minced garlic
  • 1-1/2 cups sliced cherry or grape tomatoes
  • 1-1/2 cups water
  • 1-1/2 cups instant rice
  • 1/8 cup fresh chopped cilantro or parsley, optional

Instruction

  • Fill a zippered gallon bag halfway with tap water, add marinade ingredients, seal bag and shake to mix well, add the breasts, seal and set into a bowl. Refrigerate in the brine for 30 minutes or up to 1 hour.
  • Combine the seasoning mix, remove 1/2 tablespoon and set aside for the rice.
  • Drain chicken and discard marinade.
  • In a separate zippered bag, add chicken and seasoning; shake to dust chicken all over. Let rest while you preheat grill to high, or up to 30 minutes.
  • Turn off burners on one side of grill and cook chicken over indirect heat, turning once, about 20 minutes depending on thickness and size, or until internal temperature reaches 165 degrees F. Do not overcook!
  • Meanwhile, prepare the rice. Cook bacon in a large, lidded skillet until crisp. Remove and set aside; once cooled, coarsely chop.
  • To the pan drippings, add the butter, onion and bell pepper and sauté, stirring often for 4 minutes. Add garlic, cook another minute.
  • Add tomatoes, water, rice, reserved seasonings and bacon; bring to a boil. Reduce to simmer, cover and cook 8 to 10 minutes longer, or until most of the liquid is absorbed.
  • Remove from heat, cover and set aside. Let rest for 5 minutes covered. Fluff before serving, stirring in cilantro, if using. Taste and adjust for salt and pepper as needed.