Grilled Mexican-Style Chicken With Chunky Pico de Gallo Recipe

5 from 1 vote

Pico de gallo is best served fresh, even better when Lacto-fermented. Do you have the time it takes to create a mouthwatering salsa?

Course Main Course

Cuisine Mexican

Keyword chicken, grilled, mexican, pico de gallo, recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 450kcal

Cost 10

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.