Grilled Mezcal Lime Chicken Breasts

Servings 4


  • 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



    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.


    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.