Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pechuga a La Parilla Recipe
    Lost? Site Map

    Pechuga a La Parilla

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Leslie in Texas's Note:

    Pechuga de Parilla means "chicken from the grill", but this flavorful marinade can be used for shrimp, pork, or even quail. It comes from a 1986 Houston Post recipe by Mary Nell Reck and I've served it since then. This colorful Southwestern dinner goes well with black or charro beans, Spanish rice, and flan for dessert.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric



    1. 1
      Combine the ingredients for the marinade.
    2. 2
      Place the chicken in the marinade,turning to cover all sides.
    3. 3
      Cover and marinate at least 3 hours or overnight.
    4. 4
      Slice the red,yellow, and green bell peppers into 1/2 inch slices,remove seeds and veins.
    5. 5
      Peel and slice the onions into 1/2 inch slices.
    6. 6
      Slice the tomatoes into 1/2 inch slices.
    7. 7
      Preheat gas or charcoal grill.
    8. 8
      Add soaked hickory chips if desired.
    9. 9
      Remove chicken breasts from marinade;reserve marinade.
    10. 10
      Grill chicken breasts until done.
    11. 11
      Transfer to serving platter and keep warm.
    12. 12
      Place the vegetables on the grill and brush generously with reserved marinade.
    13. 13
      Allow 5-7 minutes for the onions, 3-4 minutes for the peppers, and 2 minutes for the tomatoes.
    14. 14
      Cook all vegetables except for the tomatoes on both sides.
    15. 15
      While veggies are cooking, bring 1 c marinade to a boil and simmer for about 5 minutes.
    16. 16
      Place the grilled vegetables on the platter surrounding the chicken and drizzle with the warm marinade.
    17. 17
      Garnish with lime slices and cilantro sprigs.
    18. 18
      Serve immediately.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on February 27, 2004


      I loved the flavor of this marinade! It's wonderful on vegetables - I marinated tomato wedges, Bermuda onion and some bell pepper for about half a day; also marinated a chicken breast in the mixture for the boyfriend. Since it's a little too cold to grill, I did the chicken in the oven and the veggies as kind of a stir-fry. The flavor was outstanding! I can't wait to actually grill with this marinade! Thanks so much Leslie for a wonderful, easy marinade recipe that tastes equally delicious on vegetables!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pechuga a La Parilla

    Serving Size: 1 (407 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 603.6
    Calories from Fat 266
    Total Fat 29.6 g
    Saturated Fat 4.3 g
    Cholesterol 98.6 mg
    Sodium 1427.1 mg
    Total Carbohydrate 46.9 g
    Dietary Fiber 2.8 g
    Sugars 38.9 g
    Protein 41.0 g

    Ideas from


    Over 475,000 Recipes Network of Sites