Saltgrass Chicken Laredo is a special Texan meal that’s full of flavours. It’s like a plate of tasty grilled chicken with zesty toppings.
In this blog, I will share with you a Saltgrass Chicken Laredo Recipe that is super delicious. People love its delicious taste, which combines tender grilled chicken, zesty spices, and tasty toppings.
Why You Will Love This Saltgrass Chicken Laredo
This dish is a flavour party in your mouth. The chicken is grilled just right and topped with delicious things. But it’s the toppings that make it shine.
What makes Saltgrass Chicken Laredo so great is that it’s real Texan food. It’s like a slice of Texas right on your plate, a reminder of the tasty Tex-Mex food Texans love.
It’s a flexible meal, suitable for family dinners or when you want something comforting. Every bite is pure Tex-Mex joy!
Ingredients To Make Saltgrass Chicken Laredo
- Chicken Breasts (boneless and skinless) = 4
- Seasoned Salt (to taste)
- Garlic Powder (to taste)
- Freshly ground Black Pepper (to taste)
- Olive Oil (to cook)
- Red Onion (sliced) = 1/2
- Roma Tomatoes (chopped) = 3
- Poblano Peppers (roasted, skins and seeds removed, and chopped) = 2
- Pepper Jack Cheese = 4 – 8 slices
- Avocado (chopped) = 1
- Wheel Cotija Cheese (crumbled) = 1/2
- Fresh Cilantro (chopped) = 2 tablespoons
Steps Involved In Making Saltgrass Chicken Laredo
- Prepare poblano peppers, then chop them and set aside.
- Preheat the oven to 350°F.
- Place chicken breasts on a plate or cutting board.
- Season both sides of the chicken breasts with seasoned salt, black pepper, and garlic powder.
- Put chicken breasts in a pan and bake for 16 minutes on one side.
- Heat olive oil in a large skillet over medium heat until hot.
- Add onions and cook until caramelized and slightly crispy, stirring constantly. Remove from heat.
- After the first 16 minutes of chicken cooking, flip the breasts.
- Spoon 1/4 of caramelized onions, tomatoes, and prepared poblano peppers onto each chicken breast.
- Lay 1 or 2 slices of Jack cheese on each chicken breast.
- Return the pan to the oven. Bake for 12 to 14 minutes or until chicken reaches 165°F.
- Take it out of the oven.
- Place chicken breasts on a serving platter or individual plates.
- Garnish with avocados, cotija cheese, and cilantro.
- Serve while hot.
Recipe Tips
- Grill chicken until it’s just right. Add a bit of salt and pepper for that Texas taste.
- Put lots of shredded cheese on the hot chicken. Let it melt and get all gooey.
- Pour the savoury sauce on top of the cheesy chicken. That’s where the magic happens, with all those Tex-Mex flavours.
- Eat it while it’s hot and enjoy your homemade Texan treat!
FAQs
Is Saltgrass Chicken Laredo spicy?
It has a spicy kick, but you can adjust the heat to your liking.
Can I use boneless chicken thighs instead?
Absolutely, chicken thighs work well in this dish too.
What Can You Serve with Saltgrass Chicken Laredo?
Eat it with:
- Mashed potatoes: They’re creamy and yummy.
- Grilled veggies: Healthy and delicious.
- Coleslaw: It’s crisp and fresh.
- Cornbread: A classic Texan side.
- House salad: Light and tasty.
Concluding Remarks!
Saltgrass Chicken Laredo is more than a meal; it’s like taking a trip to Texas through your taste buds. Whether you go to Saltgrass Steak House or make it at home, you’ll enjoy a mix of Tex-Mex flavours that taste amazing together.
It’s a slice of Texas on your plate, a reminder of the Texan food that people love. So why wait? Try Saltgrass Chicken Laredo today and taste the flavour of Texas!
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Saltgrass Chicken Laredo Recipe
Ingredients
- 4 Chicken Breasts (boneless and skinless)
- Seasoned Salt (to taste)
- Garlic Powder (to taste)
- Freshly ground Black Pepper (to taste)
- Olive Oil (to cook)
- 1/2 Red Onion (sliced)
- 3 Roma Tomatoes (chopped)
- 2 Poblano Peppers (roasted, skins and seeds removed, and chopped)
- 4 – 8 slices Pepper Jack Cheese
- 1 Avocado (chopped)
- 1/2 Wheel Cotija Cheese (crumbled)
- 2 tablespoons Fresh Cilantro (chopped)
Instructions
- Prepare poblano peppers, then chop them and set aside.
- Preheat the oven to 350°F.
- Place chicken breasts on a plate or cutting board.
- Season both sides of the chicken breasts with seasoned salt, black pepper, and garlic powder.
- Put chicken breasts in a pan and bake for 16 minutes on one side.
- Heat olive oil in a large skillet over medium heat until hot.
- Add onions and cook until caramelized and slightly crispy, stirring constantly. Remove from heat.
- After the first 16 minutes of chicken cooking, flip the breasts.
- Spoon 1/4 of caramelized onions, tomatoes, and prepared poblano peppers onto each chicken breast.
- Lay 1 or 2 slices of Jack cheese on each chicken breast.
- Return the pan to the oven. Bake for 12 to 14 minutes or until chicken reaches 165°F.
- Take it out of the oven.
- Place chicken breasts on a serving platter or individual plates.
- Garnish with avocados, cotija cheese, and cilantro.
- Serve while hot.
Notes
- Grill chicken until it’s just right. Add a bit of salt and pepper for that Texas taste.
- Put lots of shredded cheese on the hot chicken. Let it melt and get all gooey.
- Pour the savoury sauce on top of the cheesy chicken. That’s where the magic happens, with all those Tex-Mex flavours.
- Eat it while it’s hot and enjoy your homemade Texan treat!