Grilled Chicken Breast Recipe

Pound and brine

If breasts are unevenly thick, place each between plastic wrap and gently pound to an even 1/2–3/4 inch thickness for even cooking. Pat dry with paper towels.

In a shallow bowl or large zip-top bag combine 2 tbs olive oil, cumin, paprika, garlic powder, 1.5 tsp salt, 1/2 tsp pepper and 2 tbs lime juice. Add chicken breasts and turn to coat thoroughly. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Preheat grill to medium-high (about 400°F / 200°C). Oil grates lightly to prevent sticking.

Remove chicken from marinade, letting excess drip off. Place on hot grill and cook 5–6 minutes without moving, until good grill marks form. Flip and cook another 4–6 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total time will depend on thickness.

Transfer cooked chicken to a cutting board and loosely tent with foil. Rest 5 minutes before slicing — this keeps juices in the meat.

While grill is heating, slice yellow onions into 1/2-inch rings. Separate rings into rounds.

Toss onion rings with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper to coat.

Using a grill basket or direct on the grates, place onion rings on the grill. Cook 4–6 minutes per side, turning occasionally, until softened and lightly charred. Thicker rings may take longer. Remove and keep warm.

Core and dice tomatoes into small 1/4-inch pieces. Finely dice 1/2 red onion and finely chop 1 jalapeño (remove seeds for milder heat). Chop cilantro and combine with the tomatoes, red onion and jalapeño in a bowl.

Stir in 1 tbs fresh lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or lime as needed. Let rest 10 minutes at room temperature to meld flavors.

Slice rested chicken breasts into 1/4-inch thick slices on a diagonal.

On each plate, arrange a bed of grilled onions. Fan sliced chicken breast over the onions.

Top the chicken with a generous spoonful of pico de gallo. Garnish with fresh cilantro leaves and serve with a lime wedge on the side for squeezing.

Serve immediately while chicken is warm and onions are slightly caramelized.