Pechuga De Superior Recipe
Mesquite grilled pechuga de pollo, topped con Monterey Jack queso y Mexican pechuga salsa or spinach
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Ingredients
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Chicken
Topping
Method
Preparation
- 1
Prepare the Chicken
Rinse the chicken breasts under cold water and pat dry with paper towels. In a bowl, mix olive oil, salt, black pepper, and garlic powder. Rub this mixture all over the chicken breasts to ensure they are evenly coated.
- 2
Soak the Wood Chips
Soak the mesquite wood chips in water for at least 30 minutes before grilling. This will help to create a smoky flavor.
Grilling
- 3
- 4
Grill the Chicken
Place the marinated chicken breasts on the grill and close the lid. Grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
Finishing Touches
- 5
Add Toppings
In the last few minutes of grilling, top each chicken breast with Monterey Jack cheese, Mexican salsa, and fresh spinach. Close the lid to allow the cheese to melt.
- 6
Serve
Remove the chicken from the grill once the cheese is melted and bubbly. Let it rest for a few minutes before serving.
