recipe

Grilled Mezcal Lime Chicken Breasts

Servings 4

Ingredients

  • 2 Foster Farms Free Range Chicken Breast Fillets, sliced lengthwise to make 4 pieces


  • Marinade:

  • 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


  • 12 asparagus spears

  • Drizzle olive oil

  • 8 radishes, thinly sliced

Directions

  • ONE DAY AHEAD:

    1. 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.

    ABOUT ONE HOUR BEFORE SERVING:

    2. Preheat charcoal or gas grill to medium heat.

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

    4. Toss the asparagus spears with olive oil and season generously with salt and pepper. Grill until crisp-tender, turning several times (about 5 to 8 minutes, depending on size). Set aside and keep warm.

COOK 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.

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