Grilled Chicken with Pico de Gallo


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This recipe is so good. You will love the subtle flavor of the marjoram. As with the dip, the type of pepper you use in this dish will determine how hot and spicy the Pico de Gallo is.

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  • 6 - 8 boneless chicken breasts
  • 1/4 C. olive oil
  • Salt and pepper to taste
  • 1 tsp. dried marjoram
  • 1 C. Monterey Jack cheese, grated
  • Pico de Gallo:
  • 6 - 8 Roma tomatoes or fresh garden tomatoes, diced 1/2 of a sweet onion, diced Juice of 1 lime
  • 2 jalapeno peppers, diced
  • 1/2 C. fresh cilantro, chopped
  • 1 tsp. sugar
  • 1/4 C. beer, Mexican if possible
  • Salt and pepper to taste

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For Pico: Combine all ingredients and allow to sit for several hours if possible before serving. Do not refrigerate because of the tomatoes. Never refrigerate fresh tomatoes because this will alter their taste. Cut a horizontal slice in the middle of each chicken breast without cutting all the way through. Place chicken in a baking dish. Add olive oil, salt and pepper and marjoram. Marinate for about an hour in the refrigerator. Remove from marinade and grill over charcoal or gas grill slit side down first. When chicken is done place some cheese in each slit and continue to grill until cheese melts. Serve with Pico de Gallo over chicken.

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