Jul 14 2026
Restaurants›Superior Bar & Grill MidCity›Pinto Pechuga Recipe

Pinto Pechuga Recipe

Inspired by Superior Bar & Grill MidCity
Time1h
Serves2

Mesquite grilled chicken breast covered with Monterey cheese and grilled salsa, served with rice, beans and tortillas

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Ingredients

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Main Ingredients

Sides

Marinade

Method

Preparation

  1. 1

    Marinate the Chicken

    In a bowl, combine olive oil, lime juice, garlic powder, cumin, salt, and black pepper. Mix well.

  2. 2

    Prepare Chicken for Grilling

    Add chicken breasts to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes.

Cooking

  1. 3

    Grill the Chicken

    Preheat a mesquite grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes on each side, or until internal temperature reaches 165°F (75°C).

  2. 4

    Add Cheese

    During the last minute of grilling, place Monterey cheese on top of the chicken and close the grill lid to melt the cheese.

  3. 5

    Prepare Sides

    While the chicken is grilling, cook the white rice according to package instructions. Heat the black beans in a saucepan over medium heat.

Serving

  1. 6

    Assemble the Dish

    Once the chicken is cooked and cheese is melted, remove from the grill. Serve the chicken on a plate, topped with grilled salsa.

  2. 7

    Plate the Sides

    Serve with a side of white rice, black beans, and warm tortillas.

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