Best 4 Sweet Salsa Chicken Recipes

Sweet salsa chicken is a delicious and versatile dish that can be served as a main course or an appetizer. It features tender chicken coated in a flavorful blend of sweet and tangy salsa, resulting in a satisfying combination that tantalizes the taste buds. Whether you're craving a quick and easy weeknight meal or looking for a crowd-pleasing dish for a party, sweet salsa chicken is sure to become a new favorite.

Let's cook with our recipes!

GRILLED CHICKEN AND SWEET POTATOES WITH STRAWBERRY SALSA

Grilled Chicken and Sweet Potatoes with Strawberry Salsa image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 small sweet potatoes
2 tablespoons extra-virgin olive oil, plus more for the grill
Kosher salt and freshly ground pepper
3 skinless, boneless chicken breasts (about 8 ounces each)
1 teaspoon ancho chile powder
1/2 teaspoon ground cumin
8 strawberries, finely chopped
1 yellow bell pepper, finely chopped
1 jalapeno pepper, finely chopped (leave in some seeds for heat)
2 scallions, chopped
1/2 cup chopped fresh cilantro
Juice of 1 lime, plus wedges for serving

Steps:

Preheat a grill to medium. Microwave the sweet potatoes until soft, 7 to 9 minutes. Let cool slightly, then brush with 1 teaspoon olive oil; season with salt and pepper. Meanwhile, toss the chicken with 1 tablespoon olive oil, the chile powder, cumin and a big pinch each of salt and pepper.
Make the salsa: Combine the strawberries, bell pepper, jalapeno and half each of the scallions and cilantro in a medium bowl. Add the lime juice and season with salt and pepper. Toss well and set aside until juicy.
Oil the grill grates and add the sweet potatoes and chicken. Grill, covered, turning, until the sweet potatoes are tender and charred and the chicken is cooked through, 15 minutes for the sweet potatoes and 16 to 20 minutes for the chicken.
Split open the sweet potatoes. Drizzle with the remaining 2 teaspoons olive oil, sprinkle with the remaining scallions and cilantro and season with salt and pepper; fluff with a fork. Serve the chicken with the sweet potatoes; top the chicken with the strawberry salsa and serve with lime wedges.

Nutrition Facts : Calories 370, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 316 milligrams, Carbohydrate 29 grams, Fiber 7 grams, Protein 37 grams, Sugar 9 grams

SWEET SALSA CHICKEN

Sweet Salsa Chicken image

"My family loves this saucy Southwestern-style chicken, and it fits well within my sensible meal plan," Joanne Watters from Cobourg, Ontario shares. "Add fresh pasta and a tossed salad, and a satisfying dinner is served!"

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1-1/2 cups salsa
2/3 cup honey
1/2 cup orange juice
1/2 cup reduced-sodium soy sauce
1/4 cup Dijon mustard
4 teaspoons olive oil
1/2 teaspoon ground ginger
6 boneless skinless chicken breast halves (4 ounces each)
1-1/2 teaspoons cornstarch
2 tablespoons cold water

Steps:

In a small bowl, combine the first seven ingredients. Pour 1-1/2 cups into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from chicken. Place the chicken in an 11x7-in. baking dish coated with cooking spray; top with reserved marinade. , Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 179° Remove chicken and keep warm. , In a small saucepan, combine cornstarch and cold water until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.,

Nutrition Facts : Calories 251 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1039mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 24g protein.

CHICKEN VOL-AU-VENTS WITH SWEET AND SOUR SALSA

Chicken Vol-Au-Vents With Sweet and Sour Salsa image

Classy enough for a dinner party but simple and quick enough for any occasion. Has an interesting contrast of hot versus cold and sweet & sour versus savory tastes. The salsa and vol-au-vents can be prepared in advance making it a quick one to pop in the oven as guests arrive. Please note the preparation time does not include the 30 minutes of refrigeration time for the salsa. The quantity of chicken and cheese will vary a little bit depending on the size of the cases, so fill them by eye using the directions rather than bothering to measure them out.

Provided by Peter J

Categories Chicken

Time 30m

Yield 24 serving(s)

Number Of Ingredients 9

Ingredients

24 small vol-au-vent cases
1/4 cup cooked chicken
2 tablespoons cheddar cheese, shredded
2 tablespoons crushed pineapple (drained)
1 tablespoon red onion, finely diced
1 tablespoon jalapeno pepper, seeded and finely diced
1 tablespoon ketchup
2 teaspoons brown sugar
1 teaspoon rice vinegar

Steps:

Make salsa by mixing together ingredients from pineapple to vinegar together thoroughly in a bowl.
Place in refrigerator for 30 minutes or more.
Preheat oven to 300°F (150°C), set the baking sheet to be around the middle of the oven.
Place a piece of cooked chicken in each case that fills it to about half way.
Top with a little cheese, it will melt down a bit during cooking but leave some room at the top for the salsa to be added after cooking.
Bake filled vol-au-vents case on a baking sheet for 10-15 minutes until cheese has melted, keeping an eye on it to make sure the vol-au-vent cases don't burn.
Top each evenly with the salsa mix (about 3/4 teaspoon each) and serve.

SWEET SALSA DUMP CHICKEN - OAMC

Sweet Salsa Dump Chicken - OAMC image

The theory is you dump this in a bag and freeze to pull out later. There are many variations which I will post separately but it's amazingly easy to make these up and have a different "dump" chicken every week!

Provided by TishT

Categories Chicken

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 (1 1/4 ounce) package taco seasoning mix
8 ounces apricot jam
12 ounces salsa
1 1/2 lbs chicken pieces (4-6 pieces)

Steps:

For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag.
Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
Place the Bag on a refrigerator shelf to thaw.
Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Tips:

Use ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the taste of your salsa chicken. Choose ripe, juicy tomatoes with a deep red color.
Roast your tomatoes: Roasting the tomatoes before adding them to the salsa adds a smoky, caramelized flavor. You can roast the tomatoes in the oven or on the grill.
Use a variety of peppers: Different peppers will give your salsa a different flavor profile. For a mild salsa, use green bell peppers. For a medium salsa, use poblano peppers. And for a spicy salsa, use serrano or habanero peppers.
Add some sweetness: A little bit of sweetness can help to balance out the acidity of the tomatoes and peppers. You can add sweetness with honey, agave nectar, or brown sugar.
Use fresh herbs: Fresh herbs, such as cilantro, basil, and oregano, can add a lot of flavor to your salsa chicken. Add them at the end of cooking so that they retain their freshness.

Conclusion:

Sweet salsa chicken is a delicious and versatile dish that can be served in a variety of ways. It can be served as a main course, a side dish, or an appetizer. It can also be used as a filling for tacos, burritos, and enchiladas. No matter how you serve it, sweet salsa chicken is sure to be a hit with your family and friends.