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Restaurants›Mariachis de Jalisco›Grilled Chicken With Bell Peppers Recipe

Grilled Chicken With Bell Peppers Recipe

Name: Mariachis de Jaliscos Grilled Chicken With Bell Peppers Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces boneless skinless chicken breasts; 3 tbs olive oil; 2 tbs lime juice; 3 pieces garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1.5 tsp salt; 0.75 tsp black pepper; 1 pieces red bell pepper, sliced into 1/2-inch strips; 1 pieces yellow bell pepper, sliced into 1/2-inch strips; 1 pieces green bell pepper, sliced into 1/2-inch strips; 1 pieces yellow onion, sliced into 1/2-inch strips; 2 pieces roma tomatoes, quartered; 2 tbs olive oil (for vegetables); 0.5 tsp salt (for vegetables); 0.25 tsp black pepper (for vegetables); 1 cups monterey jack cheese, shredded; 1 pieces avocado, sliced; 4 slices cooked bacon, sliced or crumbled; 1 cups pico de gallo; 2 tbs fresh cilantro, chopped; 4 pieces lime wedges; 3 cups cooked white rice; 2 cups charro beans (cooked); 1 tsp cooking oil spray or additional oil

Inspired by Mariachis de Jalisco

Time1h

Serves4

Grilled chicken breast with bell peppers, onions, tomatoes and melted cheese on top. Served with avocado, sliced bacon, pico de gallo, rice & charro beans.

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Ingredients

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Chicken & Marinade

4 pieces boneless skinless chicken breasts

3 tbs olive oil

2 tbs ReaLime juice

3 pieces Garlic cloves, minced

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Dried oregano

1 1/2 tsp Celtic sea salt

3/4 tsp black pepper

Grilled Vegetables

1 pieces red bell pepper, sliced into 1/2-inch strips

1 pieces yellow bell pepper, sliced into 1/2-inch strips

1 pieces green bell pepper, sliced into 1/2-inch strips

1 pieces yellow onion, sliced into 1/2-inch strips

2 pieces roma tomatoes, quartered

2 tbs olive oil (for vegetables)

1/2 tsp salt (for vegetables)

1/4 tsp black pepper (for vegetables)

Toppings & Garnishes

1 cups Monterey Jack cheese, shredded

1 pieces avocado, sliced

4 slices cooked bacon, sliced or crumbled

1 cups Pico de gallo

2 tbs Fresh cilantro, chopped

4 pieces Lime wedges

Sides

3 cups cooked white rice

2 cups charro beans (cooked)

Equipment & Finishing

1 tsp cooking oil spray or additional oil

Method

Chicken & Marinade

pound and prepare chicken

If chicken breasts are thick, place each between plastic wrap and gently pound to an even 1/2-inch thickness so they cook evenly (about 6–8 oz each). Pat dry with paper towels.

In a bowl, combine 3 tbs olive oil, 2 tbs lime juice, minced garlic, cumin, smoked paprika, oregano, 1.5 tsp salt and 0.75 tsp black pepper. Whisk to emulsify.

Add chicken to a shallow dish or zip-top bag and pour marinade over. Coat thoroughly, cover or seal, and refrigerate for at least 20 minutes and up to 2 hours.

Grilled Vegetables

While chicken marinates, toss sliced bell peppers, onion, and quartered tomatoes with 2 tbs olive oil, 0.5 tsp salt, and 0.25 tsp black pepper in a bowl.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly with cooking oil spray or a brush of oil.

Grill vegetables in a single layer, turning occasionally, until softened and charred at the edges: peppers and onions 8–10 minutes, tomatoes 4–6 minutes. Transfer to a bowl and keep warm.

Grilling Chicken & Melting Cheese

Remove chicken from refrigerator 5 minutes before grilling. Brush off excess marinade and season lightly if needed.

Place chicken on preheated grill and cook 5–6 minutes per side, or until internal temperature reaches 165°F (74°C) and grill marks form. Cooking time will vary with thickness.

In the last 1–2 minutes of cooking, divide shredded monterey jack evenly among the breasts and close the grill lid (or cover with a large lid) to melt the cheese, about 1–2 minutes.

Remove chicken to a plate and let rest 3–5 minutes so juices redistribute.

Sides & Final Assembly

Reheat cooked rice and charro beans if necessary: rice can be steamed or microwaved with a sprinkle of water for 2 minutes; beans can be warmed in a saucepan over medium heat until simmering.

Slice rested chicken breasts diagonally. Arrange one chicken breast per plate on a bed of rice with a scoop of charro beans to the side.

Top each chicken breast with a generous portion of grilled peppers, onions and tomatoes. Spoon any pan juices from the vegetable bowl over the chicken.

Finish with sliced avocado, crumbled or sliced bacon, a spoonful of pico de gallo, and a sprinkle of chopped cilantro. Serve with lime wedges on the side.

Serving & Notes

Makes 4 servings. Offer extra pico de gallo, hot sauce, or lime wedges so diners can adjust to taste. Leftover marinade should be discarded; do not reuse unless boiled.