Pechuga a la parrilla recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Doris Metropolitan New Orleans›Pechuga A La Parrilla Recipe

Pechuga A La Parrilla Recipe

Inspired by Doris Metropolitan New Orleans
Time1h
Serves4

Pechuga de pollo a la parrilla servida en salsa de mostaza-miel, acompaÌ ada de pureÌ, tomate y cebolla a la parrilla, perejil y almendras. Honey mustard, mashed potatoes, grilled tomato & onions.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Honey Mustard Sauce

In a small bowl, mix together honey and Dijon mustard until well combined. Set aside.

2

Marinate the Chicken

In a dish, combine olive oil, salt, and black pepper. Add chicken breasts and coat them with the mixture. Let them marinate for at least 30 minutes.

3

Prepare the Mashed Potatoes

Boil potatoes in salted water until tender. Drain and mash with a little olive oil, salt, and pepper to taste.

4

Grill the Vegetables

Slice tomatoes and onions. Brush with olive oil and season with salt and pepper. Grill on medium heat until tender and slightly charred.

5

Grill the Chicken

Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side, or until cooked through and juices run clear.

6

Plate and Serve

Place grilled chicken on a plate, drizzle with honey mustard sauce, add a scoop of mashed potatoes, and arrange grilled tomatoes and onions around. Garnish with chopped parsley and sprinkle with almonds.