Ingredients
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2 Foster Farms Free Range Chicken Breast Fillets, sliced lengthwise to make 4 pieces
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Marinade:
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2 garlic cloves, peeled and sliced
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6 fresh oregano sprigs (dried oregano will also work)
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¼ cup chipotle puree
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½ cup honey
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¼ cup olive oil
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1/3 cup lime juice
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½ cup mezcal
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1 ½ tsp kosher salt
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1 tsp black pepper
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Guava and California Orange Pico de Gallo:
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1 guava, peeled, seeded, and finely diced
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1 medium-size mango, peeled and finely diced
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1/3 cup tomato, seeded finely diced
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1/3 cup onion, finely diced
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1 serrano pepper, finely diced
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¼ cup fresh cilantro, chopped
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Juice of one lime
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1 tbsp honey salt and pepper to taste
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12 asparagus spears
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Drizzle olive oil
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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.