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Grilled Chicken Breast with Pico de Gallo (David Venable)

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Rate this recipe 4.4/5 (8 Votes)

Ingredients

  • Pico de Gallo:
  • 4 ripe plum tomatoes, seeded and finely chopped
  • 1 small white onion, finely chopped
  • 1/2 cup loosely packed cilantro leaves, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1-1/2 Tbsp lime juice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Chicken:
  • 4 (5–6 oz) boneless, skinless chicken breasts
  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves, minced
  • 1-1/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • Zest of 1 lemon

Details

Adapted from qvc.com

Preparation

Step 1

To prepare the pico de gallo, toss all the ingredients in a medium-size bowl until evenly combined. Place into an airtight container and refrigerate for at least 2 hours, or overnight.

To prepare the chicken, place the breasts between 2 pieces of wax paper. Use a meat mallet to pound them to a 3/4" thickness.

Place all the ingredients into a large zip-tight bag. Gently toss so the marinade evenly coats the chicken. Place in a bowl in the refrigerator and marinate at least 8 hours, or up to 12 hours.

Preheat the grill to high. Place the chicken breasts onto the hot grill and cook for 4–5 minutes until char marks appear. Flip the chicken and cook until an instant-read thermometer inserted in the chicken reads 165°F, about 4–5 more minutes. Top each chicken breast with pico de gallo before serving.

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