Mexican-style anything has us wanting to know more: where can we get it, make it, bite into it, right now?!
From Mexican-style pulled pork to a spicy chicken salad, we are intently interested, so it is no surprise that this grilled chicken with chunky pico de gallo went down a treat. That's correct; it was in the past, but we are going to make it again, and again - we promise.
To save time in the kitchen (and to prolong the life of the pico de Gallo), we suggest making fresh salsa ahead of time. 12 hours to let it sit in the fridge is a nice amount of time to shoot for, 24 hours is exceptionally tasty, and Lacto-fermented pico de gallo is to die for.
That being said, if you need to serve your guests right now, fresh from the cutting board is always appreciated. Go with the flow and get chopping; it is only six ingredients, after all.
Make a double or triple batch, and you can enjoy it all week long on breakfast spinach omelets and with cauliflower tortillas. It is a healthy way to snack throughout the week.
This dish is low-carb as is, though if you are looking to add more substantial veggies into your meal, search no further than southwest-style vegetable cauliflower rice. It harmonizes well with the Mexican grilled chicken, and it loves the pico de gallo too.
Grilled Mexican-Style Chicken With Chunky Pico de Gallo Recipe
Serves: 4 Prep: 15 min Cook: 25 min
Ingredients
- 4 large deboned chicken breasts, skin removed
- 2 tbsp. chili powder
- ½ tbsp. paprika
- ½ tbsp. ground cumin
- ½ tbsp. dried oregano
- ½ tsp. chili flakes
- Juice and zest 1 lime
- 4 tbsp. melted cooking fat
- Sea salt and freshly ground black pepper
Pico de Gallo Ingredients
- 4 plum tomatoes, diced
- 1 red onion, diced
- 1 jalapeño, halved, seeded, and minced
- ½ cup fresh cilantro leaves, roughly chopped
- Juice of 1 lime
- 4 tbsp. olive oil
- Sea salt and freshly ground black pepper
Preparation
- In a salad bowl, combine all the ingredients for the pico de gallo, season to taste, stir gently, and refrigerate.
- In a bowl, combine the chili powder, paprika, cumin, oregano, chili flakes, melted cooking fat, lime juice, and lime zest, and season to taste.
- Coat the chicken breasts with Mexican-style seasoning on all sides.
- Heat a grill over medium-high heat, and grill the chicken breasts until golden brown - cooked through and no longer pink, about 10 to 12 minutes per side, depending on the thickness.
- Let the chicken rest for 5 to 6 minutes before serving.
- Serve the chicken breasts with the pico de gallo.
📖 Recipe
Grilled Mexican-Style Chicken With Chunky Pico de Gallo Recipe
Ingredients
- 4 large deboned chicken breasts skin removed
- 2 tbsp. chili powder
- ½ tbsp. paprika
- ½ tbsp. ground cumin
- ½ tbsp. dried oregano
- ½ tsp. chili flakes
- Juice and zest 1 lime
- 4 tbsp. melted cooking fat
- Sea salt and freshly ground black pepper
Pico de Gallo Ingredients
- 4 plum tomatoes diced
- 1 red onion diced
- 1 jalapeño halved, seeded, and minced
- ½ cup fresh cilantro leaves roughly chopped
- Juice of 1 lime
- 4 tbsp. olive oil
- Sea salt and freshly ground black pepper
Instructions
- In a salad bowl, combine all the ingredients for the pico de gallo, season to taste, stir gently, and refrigerate.4 plum tomatoes, 1 red onion, 1 jalapeño, ½ cup fresh cilantro leaves, 4 tbsp. olive oil, Sea salt and freshly ground black pepper, Juice of 1 lime
- In a bowl, combine the chili powder, paprika, cumin, oregano, chili flakes, melted cooking fat, lime juice, and lime zest, and season to taste.2 tbsp. chili powder, ½ tbsp. paprika, ½ tbsp. ground cumin, ½ tbsp. dried oregano, ½ tsp. chili flakes, Juice and zest 1 lime, 4 tbsp. melted cooking fat, Sea salt and freshly ground black pepper
- Coat the chicken breasts with Mexican-style seasoning on all sides.4 large deboned chicken breasts
- Heat a grill over medium-high heat, and grill the chicken breasts until golden brown - cooked through and no longer pink, about 10 to 12 minutes per side, depending on the thickness.
- Let the chicken rest for 5 to 6 minutes before serving.
- Serve the chicken breasts with the pico de gallo.
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