-Grilled Mexican Style Chicken with Cheesy-Bacon Spoonbread-

prep time
70 min.
cook time
35 min.

Enjoy a fiesta any night with this perfect combination of spice and comfort food.


  1. Marinate Chicken — In bowl of food processor or blender place garlic clove, lime juice, oil, oregano, salt, pepper, paprika, annatto and cumin. Blend until smooth. Place chicken breasts in gallon bag and pour marinade over top, seal and allow to sit in refrigerator for 1 hour or up to overnight.
  2. For Cheesy Bacon Spoonbread — Preheat oven to 350F.
  3. In a small skillet, sautée HOFFY bacon, stirring occasionally. When bacon is close to done, add onion and cook until bacon is crisp. Remove from heat and pour bacon/onion mixture into a sieve to drain fat.
  4. Meanwhile in a medium bowl combine cornmeal, flour, and baking powder and stir to combine.
  5. In another bowl combine milk, oil, creamed corn, eggs, chiles, cheddar cheese, and bacon/onion mixture.
  6. Stir together and pour wet ingredients over dry ingredients and combine.
  7. Butter or spray a nine-inch pan and spoon in batter.
  8. Cook in preheated oven about 35 minutes.
  9. Assembly — Remove chicken from marinade and place on hot grill. Grill, turning occasionally, until fully cooked. Serve with Cheesy Bacon Spoonbread, lots of fresh cilantro and limes.

Calories 636

Protein 37.5g

Fat 37.5g

Cholesterol 144mg

Carbohydrate 37g

Sodium 996mg

Fiber 3.3g