Grilled Mezcal Lime Chicken Breasts

This Grilled Mezcal Lime Chicken pairs perfectly with a guava and orange Pico de Gallo. Laid over a bed of asparagus it's sure to impress.

Prep Time

20 mins

Cook Time

10 mins

servings

Made With:

Ingredients

Chicken

• 2 Foster Farms Free Range Boneless Skinless Chicken Breast Fillets, Sliced lengthwise to make 4 pieces
• 2 Garlic Cloves, Peeled and Sliced
• 6 Fresh Oregano Sprigs (Dried Oregano will also work)
• ¼ Cup Chipotle Puree
• ½ Cup Honey
• ¼ Cup Olive Oil
• 1/3 Cup Lime Juice
• ½ Cup Mezcal
• 1 ½ tsp Kosher Salt
• 1 tsp Black Pepper

Guava and California Orange Pico de Gallo

• 1 Guava, Peeled, Seeded, and Finely Diced
• 1 Medium-size Mango, Peeled and Finely Diced
• 1/3 Cup Tomato, Seeded Finely Diced
• 1/3 Cup Onion, Finely Diced
• 1 Serrano Pepper, Finely Diced
• ¼ Cup Fresh Cilantro, Chopped
• Juice of One Lime
• 1 Tbsp Honey Salt and Pepper to Taste

Assembly

• 12 Asparagus Spears
• Drizzle Olive Oil
• 8 Radishes, Thinly Sliced

Directions

One Day Ahead

Combine marinade ingredients in a glass baking dish or zip-top plastic bag and add chicken. Cover and place in the refrigerator to marinate for about 24 hours, turning once or twice.

Day of

Preheat charcoal or gas grill to medium heat.

Combine all Pico de Gallo ingredients in a bowl, toss well to combine, and set aside.

Toss the asparagus spears with olive oil and season generously with salt and pepper.

Grill until crisp-tender, turning several times until the center reaches an internal temperature of 165°F (about 5 to 8 minutes, depending on size). Set aside and keep warm.

COOK CHICKEN TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F.

Always use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.