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Restaurants›Carmelita's Méxican Restaurant›Chicken Grilled Free Range Breast Recipe

Chicken Grilled Free Range Breast Recipe

Name: Carmelita's Méxican Restaurants CHICKEN GRILLED FREE RANGE BREAST Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 each free-range boneless skinless chicken breasts; 3 tbs olive oil; 2 tbs fresh lime juice; 1 tsp ground cumin; 1 tsp smoked paprika; 2 each garlic cloves, minced; 1 tsp kosher salt; 0.5 tsp black pepper; 1 large yellow or white onion; 1 each red bell pepper; 1 each green bell pepper; 1 tbs olive oil (for vegetables); 0.5 tsp salt (for vegetables); 0.25 tsp black pepper (for vegetables); 2 each ripe avocados; 0.5 each tomato, seeds removed and finely diced; 2 tbsp red onion, finely chopped; 1 tbs fresh lime juice; 2 tbsp cilantro, chopped; 0.5 each jalapeño, seeded and minced; 0.5 tsp salt; 0.25 tsp black pepper; 2 each roma tomatoes, finely diced; 3 tbsp red onion, finely chopped; 2 tbsp cilantro, chopped; 1 tbs fresh lime juice; 0.5 tsp salt; 0.5 each jalapeño, seeded and minced; 1.5 cups long-grain white rice; 3 cups chicken broth or water

Inspired by Carmelita's Méxican Restaurant

Time1h 10m

Serves4

CHOICE OF MEAT GRILLED ONIONS & BELL PEPPERS GUACAMOLE PICO TORTILLAS RICE & BEANS

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Frequently paired with

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Margarita Italia

Tequila, Cointreau, Disaronno, fresh citrus, agave

citrusy · sweet · herbal

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Ingredients

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Chicken & Marinade

4 each free-range boneless skinless chicken breasts

3 tbs olive oil

2 tbs Fresh lime juice

1 tsp Ground cumin

1 tsp Smoked paprika

2 each Garlic cloves, minced

1 tsp kosher salt

1/2 tsp black pepper

Grilled Vegetables

1 large yellow or white onion

1 each Red bell pepper

1 each green bell pepper

1 tbs olive oil (for vegetables)

1/2 tsp salt (for vegetables)

1/4 tsp black pepper (for vegetables)

Guacamole

2 each ripe avocados

1/2 each tomato, seeds removed and finely diced

2 tbsp red onion, finely chopped

1 tbs Fresh lime juice

2 tbsp cilantro, chopped

1/2 each jalapeño, seeded and minced

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Pico de Gallo

2 each roma tomatoes, finely diced

3 tbsp red onion, finely chopped

2 tbsp cilantro, chopped

1 tbs Fresh lime juice

1/2 tsp Celtic sea salt

1/2 each jalapeño, seeded and minced

Rice & Beans

1 1/2 cups Long-grain white rice

3 cups chicken broth or water

1 tsp olive oil (for rice)

3/4 tsp salt (for rice)

1 1/2 cups black beans, cooked (or canned, drained & rinsed)

1/2 tsp cumin (for beans)

1/4 tsp garlic powder (for beans)

Tortillas & Garnish

8 each corn or flour tortillas

4 each fresh lime wedges

2 tbsp Fresh cilantro leaves

Method

Chicken & Marinade

Prep and marinate chicken

Pound each chicken breast to an even thickness (about 3/4 inch) or slice horizontally for thinner cutlets. In a bowl combine 3 tbs olive oil, 2 tbs lime juice, 1 tsp cumin, 1 tsp smoked paprika, minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper. Add chicken, coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours.

Grill chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush grates with oil. Remove chicken from marinade and let excess drip off. Grill chicken 5-7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a plate and let rest 5 minutes before slicing crosswise into strips.

Grilled Vegetables

While chicken marinates, slice onion into 1/2-inch rings or wedges and core and slice bell peppers into 1/2-inch strips. Toss vegetables with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. When grill is hot, place vegetables on a grill basket or directly on the grates. Grill 6-10 minutes, turning occasionally, until softened and charred at the edges. Remove and keep warm. Chop into bite-sized pieces if desired.

Guacamole

Halve and pit the avocados and scoop flesh into a bowl. Add 1 tbs lime juice, diced tomato, 2 tbs red onion, chopped cilantro, minced jalapeño, 1/2 tsp salt and 1/4 tsp black pepper. Mash to your desired texture (smooth or chunky). Taste and adjust salt or lime as needed. Cover with plastic pressed to the surface to prevent browning until ready to serve.

Pico de Gallo

Combine diced roma tomatoes, 3 tbs red onion, 2 tbs chopped cilantro, 1 tbs lime juice, 1/2 tsp salt and minced jalapeño in a bowl. Stir, taste and adjust seasoning. Refrigerate briefly or serve immediately.

Rice & Beans

Cook rice

Rinse the rice under cold water until water runs clear. In a medium saucepan bring 3 cups chicken broth (or water) to a boil with 1 tsp olive oil and 3/4 tsp salt. Add rice, stir once, reduce heat to low, cover and simmer 15-18 minutes until liquid is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Prepare beans

If using canned beans, drain and rinse. In a small saucepan combine beans with 1/2 tsp cumin and 1/4 tsp garlic powder and heat gently over medium-low until warmed through, stirring occasionally. Adjust salt to taste. For creamier beans, mash a small portion with the back of a spoon.

Tortillas & Assembly

Warm tortillas directly on the grill for 10-20 seconds per side or in a hot skillet until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.

To assemble: Lay a warm tortilla on a plate. Spoon a small handful of rice and a few tablespoons of beans down the center. Add sliced grilled chicken, a portion of grilled onions and peppers, a dollop of guacamole and 1-2 tablespoons of pico de gallo. Garnish with cilantro leaves and a squeeze of lime. Serve remaining components family-style so diners can make additional tacos or plates.

Storage and serving notes: Leftover chicken and vegetables keep in the fridge for 3–4 days. Store guacamole separately with plastic pressed to the surface to limit browning, or make fresh if possible.