Jul 14 2026
Restaurants›Ocotillo›Ocotillo Chicken Recipe

Ocotillo Chicken Recipe

Inspired by Ocotillo
Time2h
Serves4

Citrus, chilies, local honey, pecans, date-potato salad

Jump to Recipe

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.

Chicken Marinade

Date-Potato Salad

Pecan Topping

Method

Chicken Marinade

  1. 1

    Prepare Marinade

    In a medium bowl, mix the citrus juice, chili powder, honey, olive oil, salt, and black pepper until well combined.

  2. 2

    Marinate Chicken

    Place the chicken breasts in a large zip-top bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.

Date-Potato Salad

  1. 3

    Cook Potatoes

    In a large pot, cover the potatoes with water and bring to a boil. Cook until tender, about 10-15 minutes. Drain and cool slightly before dicing.

  2. 4

    Mix Salad Ingredients

    In a large bowl, combine the diced potatoes, chopped dates, diced red onion, diced celery, mayonnaise, mustard, salt, pepper, and parsley. Stir until well mixed and adjust seasoning to taste.

Pecan Topping

  1. 5

    Toast Pecans

    In a skillet over medium heat, melt the butter. Add the chopped pecans and toast for about 5-7 minutes, stirring frequently, until golden and fragrant.

Final Assembly

  1. 6

    Cook Chicken

    Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).

  2. 7

    Plate the Dish

    Serve the grilled chicken topped with the toasted pecans alongside a generous portion of date-potato salad.

More from Ocotillo