Jul 14 2026
Restaurants›Ray's In the City›The Ponce Recipe

The Ponce Recipe

Inspired by Ray's In the City
Time1h
Serves4

Guests to select one at the time of the event: all entrees are served with a small bowl of fruit

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Ingredients

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Entree Selection

Fruit Bowl

Method

Entree Preparation

  1. 1

    Prepare the Marinade

    In a bowl, combine the olive oil, minced garlic, fresh thyme, lemon juice, salt, and black pepper. Mix well to create the marinade.

  2. 2

    Marinate the Chicken

    Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes.

  3. 3

    Cook the Chicken

    Preheat the grill or a skillet over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Grill or cook the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Fruit Bowl Preparation

  1. 4

    Prepare the Fruit

    Wash the strawberries and blueberries thoroughly. Hull the strawberries and slice them in half. Peel the kiwis and cut them into slices.

  2. 5

    Assemble the Fruit Bowl

    In a small bowl, combine the prepared strawberries, blueberries, and kiwi slices. Drizzle honey over the fruit and gently toss to combine.

  3. 6

    Serve

    Serve the grilled chicken alongside the small bowl of fruit for each guest.

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