Pollo Al Peperoncino Picante Recipe

Time1h

Serves4

Grilled chicken topped with arugula and tomato

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Marinate the Chicken
In a bowl, combine olive oil, minced garlic, red pepper flakes, salt, black pepper, and lemon juice. Add the chicken breasts and coat them well. Allow to marinate for at least 30 minutes.
2
Grill the Chicken
Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
3
Prepare the Toppings
While the chicken is grilling, chop the tomatoes and set them aside. Rinse the arugula and dry it thoroughly.
4
Assemble the Dish
Once the chicken is cooked, place it on a serving platter. Top each piece with arugula and chopped tomatoes. Drizzle with a little more olive oil and season with additional salt and pepper if desired.
5
Serve
Serve immediately while warm, and enjoy your Pollo al Peperoncino Picante!