Grilled Chicken Breast Delicioso
Ingredients
Chicken
- 1 Chicken Breast
- 1 tsp Kosher Salt
Chicken Rub
- 1 spoon Mayonnaise
- 1/2 tsp Ground Black Pepper
- 1/2 tsp Granulated Garlic Powder
Pico de Gallo
- 4 Roma Tomatoes
- 1/2 White Onion
- 1 Serrano Pepper
- 1/2 bunch Cilantro
- 1 Juice of Lime
Grated or Shredded Cheese
- 1/4 - 1/2 cup Monterrey Jack Cheese Adjust to your liking
Instructions
Dry Chicken Brine
- Place breast in a plastic zip bag and pound just enough to even the breast. No need to overdo this. You want the chicken to cook evenly.
- Sprinkle 1 tsp Kosher Salt over both sides of the breast. Place in the refrigerator for 4-5 hours.
Pico de Gallo
- Dice tomatoes and onion in a similar size.
- Dice serrano pepper fine. Large pieces can be very hot and overpowering.
- Chop and dice cilantro.
- Squeeze the juice of 1 whole lime.
- Combine all ingredients in a large plastic or glass container.
- Add 1 tsp of Kosher salt and mix well. Then place in refrigerator.
Mayo Rub
- Start with 1 spoonful of Mayonnaise.
- Add the pepper and garlic, stirring to mix well.
- Coat both sides of chicken and place back in the refrigerator until your fire or grill is ready.
Cooking the Chicken
- Place the chicken on your grill and allow to sear for 4 minutes.
- Turn and cook for another 4 minutes.
- Check the internal temp of the meat, and continue turning every 2 minutes until reaching an internal temp of 150 degrees.
- Once the temp has reached 150 degrees coat with shredded Monterrey Jack cheese.
- Add a generous topping of Pico de Gallo. After 30 seconds, remove from grill
- Rest 5 minutes, then enjoy.