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Fiesta Lime Chicken with Fresh Pico

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For the Chicken

  • 3 chicken breasts cut in half "filet" style to make 6 cutlets
  • 1/3 cup fresh lime juice
  • 1/4 cup oil vegetable, olive, canola
  • 1 TB chili powder
  • 1-2 tsp minced garlic to taste
  • 1 tsp chipotle seasoning blend
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1/2 tsp onion powder

For the Pico

  • 1 cup white onion chopped (about half of a large onion)
  • 1 cup fresh tomato chopped (about one medium tomato)
  • 1/2 fresh jalapeno seeded and finely chopped
  • 1/2 or more to taste fresh cilantro, chopped
  • 1/4 tsp salt

Cook That

For the Chicken

  1. Combine the lime juice, oil and all seasonings. Pour over the chicken cutlets, move the chicken around to make sure each piece is well coated. Cover and refrigerate for 30 minutes to 1 hour.
  2. Heat grill to medium high. Cook chicken on both sides until the juices run clear and the center is no longer pink. Do not over cook. Cooking time will vary according to grill temperature and thickness of cutlets.

For the Pico

  1. In a medium sized bowl, combine all ingredients well. Let sit at room temperature for at least 30 minutes before serving, stirring occasionally.
  2. Serve grilled chicken with fresh pico.