Tuesday, May 8, 2012

Mexican Beer Chicken with Southwestern Succotash

I know Cinco de Mayo was last weekend, but in my opinion, you can never have too many Mexican dishes in your repertoire! Am I right?!?!

I wanted something nice, light, and healthy for dinner but with all the flavor of the not-so-healthy (for lack of a better word).

Oh, man does this. fit. the. bill.

A traditional succotash typically contains corn and lima beans, so I decided to do a southwestern version of the dish. I added black beans in place of the lima beans because, let’s face it, Lima beans are BLEH! This succotash is anything but BLEH.

It’s fresh, light, spicy, and sweet all at the same time! Add the super moist and juicy chicken and a squeeze of lime and… winner winner chicken dinner.

 


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Mexican Beer Chicken with Southwestern Succotash

Yield: 4 servings

Ingredients:

For the Chicken:
4 boneless skinless chicken breasts
3-4 cloves of garlic, grated
1/4 cup lime juice
2 tablespoons olive oil
1/2 Mexican beer (such as Dos Equis)

For the Southwestern Succotash:
1 tablespoon olive oil
3 ears of corn, kernels cut off the cob
1 can black beans, drained and rinsed
1/2 small red onion, chopped
1 jalapeno, finely diced
salt & pepper, to taste
1 cup cherry tomatoes, halved

Directions:

For the Chicken:
Place all ingredients in a large ziplock bag and allow to marinade for at least an hour. Grill over medium-high heat until cooked all the way through. Allow to rest for 5-10 minutes before serving.

For the Southwestern Succotash:
Heat olive oil in a skillet over medium-high heat. Add the corn, black beans, red onion, and jalapenos. Saute until nice and hot (about 5-7 minutes). Season with salt and pepper to taste. Just before serving, stir in the halved tomatoes.

To Serve:
Serve the Mexican Beer Chicken over a bed of the Southwestern Succotash. Squeeze a lime wedge over each chicken breast and serve hot.


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12 Responses to “Mexican Beer Chicken with Southwestern Succotash”

  1. 1

    Jessica Lynn — May 8, 2012 @ 7:24 am

    Looks tasty, easy, and spicy, which are all winners in my book!

  2. 2

    Megan {Country Cleaver} — May 8, 2012 @ 9:48 am

    Oh dang, am I all over this!! Succotash is just so dang fun to say, it’s totally going into this week’s dinner menu. Thanks Gorgeous!

    • Tina replied: — May 16th, 2012 @ 11:22 am

      haha yah… succotash is a GREAT word!

  3. 3

    Lauren — May 8, 2012 @ 11:11 am

    That succotash looks divine!

  4. 4

    Melanie @ Just Some Salt and Pepper — May 8, 2012 @ 11:32 am

    Mexican is one of my favorite cuisines so I agree completely that you can never have too many Mexican recipes. And lime beans are totally gross, but this dish looks amazing!

  5. 5

    Rachel @ Baked by Rachel — May 8, 2012 @ 7:52 pm

    There is always room for another Mexican dish! :)

  6. 6

    Erin @ Dinners, Dishes, and Desserts — May 8, 2012 @ 10:35 pm

    What pretty colors! Totally a great Mexican meal!

  7. 7

    Jennifer @ Peanut Butter and Peppersj — May 9, 2012 @ 10:20 am

    Like you, I can never get enough Mexican! Wonderful dish and it’s gorgeous!!!

  8. 8

    Jodie — May 15, 2012 @ 11:57 am

    Made this last night and it was delicious! Thanks for such a tasty, healthy meal.

  9. 9

    Katie @ Blonde Ambition — July 16, 2012 @ 3:12 pm

    I made a variation on this last night — instead of a succotash, I paired it with corn jalapeno salsa. So GOOD!

  10. 10

    Southwestern succotash | Oxygenin — March 4, 2013 @ 5:36 am

    [...] My Life as a Mrs. » Mexican Beer Chicken with Southwestern …May 8, 2012 … A traditional succotash typically contains corn and lima beans, so I decided to do a southwestern version of the dish. I added black beans in … [...]

  11. 11

    Karen Sawyer — May 4, 2013 @ 10:26 am

    This looks and sounds fantastic! I wonder how a “beer” fish filet like Tilapia would work as a protein option for a change of pace? It’s such a delicate fish it might need to be grilled on foil to help keep its shape.

    I don’t always have fresh jalapenos, but I usually have canned green chilies.

    I will definately serve this! Love your recipe and I’m excited to make your succotash!

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