Pechuga A La Parilla Recipe

Name: Pechuga A La Parilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (6 ounce) boneless skinless chicken breast halves; Marinade; 1 1/2 teaspoons cumin; 1/2 cup lime juice; 1 teaspoon cayenne; 1 1/2 tablespoons salt; 1 cup honey; 2 tablespoons dried oregano (6 T. fresh); 1/4 cup chopped cilantro; 1 cup olive oil; 2 jalapeno peppers, seeded, deveined, and finely chopped; 3 garlic cloves, crushed then finely chopped; 1 red bell pepper; 1 yellow bell pepper; 1 green bell pepper; 2 red onions; 2 large tomatoes; 2 limes (garnish)

Servings: persons

8 (6 ounce) boneless skinless chicken breast halves
Marinade
1 1/2 teaspoons cumin
1/2 cup lime juice
1 teaspoon cayenne
1 1/2 tablespoons salt
1 cup honey
2 tablespoons dried oregano (6 T. fresh)
1/4 cup chopped cilantro
1 cup olive oil
2 jalapeno peppers, seeded, deveined, and finely chopped
3 garlic cloves, crushed then finely chopped
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 red onions
2 large tomatoes
2 limes (garnish)

1
Combine the ingredients for the marinade.
2
Place the chicken in the marinade,turning to cover all sides.
3
Cover and marinate at least 3 hours or overnight.
4
Slice the red,yellow, and green bell peppers into 1/2 inch slices,remove seeds and veins.
5
Peel and slice the onions into 1/2 inch slices.
6
Slice the tomatoes into 1/2 inch slices.
7
Preheat gas or charcoal grill.
8
Add soaked hickory chips if desired.
9
Remove chicken breasts from marinade;reserve marinade.
10
Grill chicken breasts until done.
11
Transfer to serving platter and keep warm.
12
Place the vegetables on the grill and brush generously with reserved marinade.
13
Allow 5-7 minutes for the onions, 3-4 minutes for the peppers, and 2 minutes for the tomatoes.
14
Cook all vegetables except for the tomatoes on both sides.
15
While veggies are cooking, bring 1 c marinade to a boil and simmer for about 5 minutes.
16
Place the grilled vegetables on the platter surrounding the chicken and drizzle with the warm marinade.
17
Garnish with lime slices and cilantro sprigs.
18
Serve immediately.

1277

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 8 (6 ounce) boneless skinless chicken breast halves, Marinade, 1 1/2 teaspoons cumin, 1/2 cup lime juice, and more.

Yes, Pechuga A La Parilla falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pechuga A La Parilla

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