Pechuga a La Parilla
- Reviews 1
Ready In: 55 mins
Serves: 8
Ingredients
- 8 (6 ounce) boneless skinless chicken breast halves
Marinade
- 1 1⁄2 teaspoons cumin
- 1⁄2 cup lime juice
- 1 teaspoon cayenne
- 1 1⁄2 tablespoons salt
- 1 cup honey
- 2 tablespoons dried oregano (6 T. fresh)
- 1⁄4 cup chopped cilantro
- 1 cup olive oil
- 2 jalapeno peppers, seeded, deveined, and finely chopped
- 3 garlic cloves, crushed then finely chopped
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 2 red onions
- 2 large tomatoes
- 2 limes (garnish)
Directions
- Combine the ingredients for the marinade.
- Place the chicken in the marinade,turning to cover all sides.
- Cover and marinate at least 3 hours or overnight.
- Slice the red,yellow, and green bell peppers into 1/2 inch slices,remove seeds and veins.
- Peel and slice the onions into 1/2 inch slices.
- Slice the tomatoes into 1/2 inch slices.
- Preheat gas or charcoal grill.
- Add soaked hickory chips if desired.
- Remove chicken breasts from marinade;reserve marinade.
- Grill chicken breasts until done.
- Transfer to serving platter and keep warm.
- Place the vegetables on the grill and brush generously with reserved marinade.
- Allow 5-7 minutes for the onions, 3-4 minutes for the peppers, and 2 minutes for the tomatoes.
- Cook all vegetables except for the tomatoes on both sides.
- While veggies are cooking, bring 1 c marinade to a boil and simmer for about 5 minutes.
- Place the grilled vegetables on the platter surrounding the chicken and drizzle with the warm marinade.
- Garnish with lime slices and cilantro sprigs.
- Serve immediately.
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