Juicy Grilled Chicken Breasts with Pico de Gallo
These garlic-oregano grilled chicken breasts are tender, juicy, and quite frankly, foolproof. They're topped with a crisp, vibrant salsa that’s bursting with tomatoes, jalapeño, and lime. Bonus: the quick marinade means you can start this recipe after work and still eat before sunset, margarita in hand.
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Servings: 4 -6 servings
Calories: 331kcal
Equipment
Mixing bowl(s), sealable bag, or large Tupperware with lid
Large platter
Ingredients
For the Chicken
- 4 medium boneless skinless chicken breasts, trimmed of any fat and patted dry
- ⅓ cup extra virgin olive oil
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
For the Pico de Gallo
- 1 lb ripe Roma tomatoes
- 1 tsp kosher salt, divided
- ½ large white onion, about ⅔ cup
- 1 clove garlic, peeled and smashed
- 1 jalapeño chile, if you want the pico mild, remove the seeds–I leave them in
- ½ cup fresh cilantro, no need to remove the stems
- 1 medium lime, juiced, about 1 Tbsp (15ml)
For Serving
- Fresh cilantro
- 1 lime, cut into wedges
Instructions
- Marinate the chicken. Place ⅓ cup extra virgin olive oil, 2 tsp dried oregano, 1 tsp garlic powder, 1 tsp kosher salt, and ¼ tsp black pepper in a large mixing bowl, sealable bag, or Tupperware, then mix well. Add chicken breasts, then either toss in the marinade, or seal the container and shake thoroughly. Refrigerate for 30 minutes or up to overnight.
- Season the tomatoes. Finely chop the tomatoes into a ¼-inch dice, then place in a large colander set over a mixing bowl. Season with ½ tsp kosher salt (reserve the rest), then allow to sit for 10 minutes. When ready, pour out any liquid from the bowl, then dump the seasoned tomatoes inside.
- Make the pico de gallo. Add onion, garlic, jalapeño, and cilantro to the bowl of a food processor. Pulse–don’t blend!--just a few times, until roughly chopped. You want them to maintain some texture. Add this mixture to the chopped tomatoes, then season with fresh lime juice and remaining ½ tsp kosher salt. Stir well, then taste and adjust seasoning, adding more salt or lime juice as needed. Refrigerate while you cook the chicken.
- Grill the chicken. Preheat a grill over medium-high heat. When hot, coat the grates with grill spray. Carefully add the chicken breasts, allowing any excess marinade to drip off before placing them on the grill. Cook for 5-7 minutes on the first side, then flip and cook for an additional 5-7 minutes on the second side. The internal temperature of the chicken should register 165°F (74°C).
- Assemble, then serve. The chicken should rest for about 5 minutes before serving, but usually by the time I assemble the platter, it’s good to go. You can either leave the chicken breasts whole or cut them into ½-inch thick slices then fan them out on a platter. Spoon as much of the pico de gallo on top as you like (or place it in a bowl on the side), then garnish with lots of fresh cilantro. Serve with lime wedges–enjoy!
Notes
- If using chicken cutlets, reduce the cook time by about 2 minutes per side.
- For a spicier pico de gallo, try using a serrano chile (with seeds).
- Other tomato varieties will work, but the texture of Roma tomatoes holds up best given their ratio of flesh to peel.
- The longer pico de gallo sits, the more flavor it will have. This can be made a few hours or even a day in advance, then refrigerated. Just note that the tomatoes will soften a bit if they sit too long, so I recommend making it the same day you plan to serve it.
Nutrition
Calories: 331kcal | Carbohydrates: 11g | Protein: 26g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1303mg | Potassium: 783mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1162IU | Vitamin C: 29mg | Calcium: 52mg | Iron: 2mg
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