Pechuga a La Parilla

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READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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