Pecos 83 Grilled Chicken

Prep Time:
30 minutes
Cook Time:
20 minutes
Makes:
6 servings
Source

Cooking Connection

Ingredients

3largeboneless, skinless chicken breasts ,

4Tbsp.Adams Reserve Val Verde Rub,

1c.Cookwell Pecos 83 Marinade, plus more for basting,

2Tbsp.Ottavio Grapeseed Oil,

1carton refrigerated H-E-B Ready, Fresh, Go! Pico de Gallo,

Directions

1Combine rub and marinade in a 1-gallon sealable plastic bag. Add chicken; toss bag to coat. Set aside to marinate 30 minutes, or place in refrigerator to marinate up to 12 hours.

2Heat a large, heavy skillet 5 minutes over Medium heat. Add oil; when oil is very hot but not smoking, transfer chicken to skillet (discard bag with marinade). Cook 7 to 10 minutes per side or until chicken reaches an internal temperature of 165°F. Baste chicken with additional Pecos 83 Marinade after turning.

3Top chicken with pico de gallo and serve.

Nutritional Information

No Nutritional Information Available

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