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PrintPrep Time
20 mins
Grill Time
20 mins
Total Time
40 mins
Categories
Ingredients
Servings
Mexican Grilled Chicken
0.8333
Boneless Chicken Breast
0.04167
cups
Olive Oil
0.333
Limes, Zested and Juiced
0.1667
tbsp
Minced Garlic
0.1667
tbsp
Cumin
0.1667
tbsp
Chili Powder
0.1667
tbsp
Onion Powder
0.1667
tbsp
Salt and Pepper
0.0833
tbsp
Sugar
Handful of Cilantro Leaves
Chipotle Mayo Sauce
0.1667
cups
Mayo
0.333
Limes, Zested and Juiced
0.0833
tsp
Chili Powder
0.0833
tsp
Paprika
0.0833
tsp
Garlic
0.0833
tsp
Salt and Pepper
0.0833
tsp
Chipotle Powder
Pico De Gallo
7.5
Roma Tomatoes, Seeds Removed and Diced
0.0833
RedOnion, Minced
0.5
tbsp
Fresh Cilantro, Chopped
0.1667
Jalapeno Seeded and Diced
0.1667
Lime Zested and Juiced
0.1667
tbsp
Minced Garlic
Pinch of Garlic Powder
Pinch of Cumin
Salt and Pepper to Tast
Directions
Step 1
Mexican Grilled Chicken
Place all ingredients (except Chicken) in a food processor or blender and blend until the liquid runs smooth and there are no chunks.
Step 2
Place chicken and marinade in a bag and squeeze out all the air and seal. Refrigerate at least 2-3 hours up to overnight. (Overnight for best flavor)
Step 3
Heat Grill to Medium High Heat and spray grill grates with oil, use duck fat spray. Grill chicken until there is no pink in the middle. 5 minutes per side.
Step 4
Allow chicken to rest for about 10 minutes before cutting into strips. You can add skewers at this point for serving or serve platter style.
Chipotle Mayo Sauce
Step 5
Add all ingredients to a bowl and whisk together.
Pico De Gallo
Step 6
Add all the ingredients to a bowl and stir together. Refrigerate an hour or so before serving to incorporate all the flavors.
Serving
Step 7
Place skewered chicken on serving plate
Step 8
Drizzle the chipotle mayo all over the chicken
Step 9
Top with the Pico De Gallo
Step 10