recipe

Grilled Mezcal Lime Chicken Breasts

Name: Grilled Mezcal Lime Chicken Breasts
Ingredients: Chicken Breast, Garlic, Oregano, Chipotle Puree, Honey, Olive Oil, Lime Juice, Mezcal, Salt, Pepper, Guava, Mango, Tomato, Onion, Serrano Pepper, Cilantro, Lime, Salt, Asparagus, Radish

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 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.