Grilled Mezcal Lime Chicken

Servings 4


  • 2 {Foster Farms 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


  • ONE DAY AHEAD: 1. Combine marinade ingredients in a glass baking dish or zip-top plastic bag and add chicken. Cover and place in 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.