Recipes:
# Grilled Chicken Santa Fe
## INGREDIENTS
* 3 tablespoons lime juice
* ¼ teaspoon chili powder
* 1 clove garlic, minced
* ½ teaspoon cumin
* 4 skinless, boneless chicken breasts (4 ounces each)
* 1 (15-ounce) jar salsa
* 1 (8-ounce) can whole kernel corn, drained
* 6 (12-inch) flour tortillas
**SERVES 6**
## Make Ahead
Prepare chicken through step 1 the day before and marinate overnight in the refrigerator.
## VARIATION
For a spicier dish, add 1 tablespoon freshly chopped jalapeño to salsa in step 3.
## DIRECTIONS
**1.** Mix lime juice, chili powder, garlic and cumin in a shallow dish. Pat chicken dry and add to marinade. Marinate, covered, in the refrigerator, turning occasionally to coat.
**2.** Preheat grill. Drain chicken. Place chicken on grill over hot coals. Grill for 15 minutes or until juices run clear when pierced with a fork, turning frequently.
**3.** Combine salsa and corn in a small saucepan. Bring to a simmer over medium heat. Warm tortillas on grill.
**4.** Cut chicken into strips and place on plates. Spoon salsa mixture over the top. Serve with warm tortillas.
## Make It Quicker
* For a quick side dish, spread refried beans on warm tortillas and roll up. Serve with chicken and salsa.
* Put all the tortillas in foil. Seal and place on the edge of the charcoal grill to warm them.
