GRILLED CHICKEN BREAST WITH PICO DE GALLO RECIPE - (4.5/5)

Grilled Chicken Breast with Pico de Gallo Recipe - (4.5/5) image

Provided by davidv

Number Of Ingredients 15

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Pico de Gallo:
4 ripe plum tomatoes, seeded and finely chopped
1 small white onion, finely chopped
1 ⁄2 cup loosely packed cilantro leaves, chopped
1 jalapeno pepper, seeded and finely chopped
1-1/2 Tbsp lime juice
1/2 tsp salt
1/2 tsp pepper
Chicken:
4 (5-6 oz) boneless, skinless chicken breasts
1/4 cup extra virgin olive oil
4 garlic cloves, minced
1-1/4 tsp salt
1/2 tsp freshly ground black pepper
Zest of 1 lemon

Steps:

To prepare the pico de gallo, toss all the ingredients in a medium-size bowl until evenly combined. Place into an airtight container and refrigerate for at least 2 hours, or overnight. To prepare the chicken, place the breasts between 2 pieces of wax paper. Use a meat mallet to pound them to a 3/4" thickness. Place all the ingredients into a large zip-tight bag. Gently toss so the marinade evenly coats the chicken. Place in a bowl in the refrigerator and marinate at least 8 hours, or up to 12 hours. Preheat the grill to high. Place the chicken breasts onto the hot grill and cook for 4-5 minutes until char marks appear. Flip the chicken and cook until an instant-read thermometer inserted in the chicken reads 165°F, about 4-5 more minutes. Top each chicken breast with Pico de gallo before serving.