Skillet Roasted Chicken With Pico De Gallo Recipes

SKILLET-ROASTED CHICKEN WITH PICO DE GALLO

Steps:

• Chop 1/4 of the red onion and place in a small mixing bowl. Cut remaining onion into rough wedges and reserve for the chicken.
• Add tomato, jalapeno, garlic, and cilantro to the chopped onion. Add olive oil and 1/2 of the lime juice; stir mixture together and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Mix cayenne pepper, chile pepper, cumin, oregano, salt, and pepper together in a small bowl.
• Trim and clean chicken thighs. Lightly brush both sides with olive oil, then coat with the spice mixture.
• Heat remaining olive oil in a cast iron skillet over high heat until you can see steam coming up from the pan. Add chicken and sear on both sides until skin is crispy, 3 to 4 minutes per side. Remove from the heat. Sprinkle with reserved onion wedges and remaining lime juice.
• Place in the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Plate chicken and top with pico de gallo.

PICO DE GALLO CHICKEN

Steps:

• Season the chicken with the seasoning, place in a large baking pan, top with pico de gallo, and cheese and bake in a preheated 375F/190C oven until the chicken is cooked through, about 20-30 minutes.

PICO DE GALLO CHICKEN

Steps:

• Preheat the oven to 375˚F.
• Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper.
• Cover chicken with the pico then top with cheese.
• Bake on middle rack for 35-45 minutes or until the chicken is cooked through (internal temp of 165˚F.
• Garnish with chopped cilantro, and serve hot with your favorite side dish.

PICO DE GALLO CHICKEN

Steps:

• Put the chicken breasts in a baking dish.
• Rub the chicken with the olive oil, add three quarters of the pico de gallo and the juice from 2 limes.
• Evenly sprinkle the cumin, salt and pepper over the chicken.
• Bake at 350 degrees 35-40 minutes or until done.
• Remove the chicken from the oven (you might want to drain it a little) and place 1 or 2 slices of Monterey Jack Cheese over each chicken breast.
• Put the chicken back in the oven for 3-4 minutes to melt the cheese.
• When the chicken is done, garnish with the remaining pico de gallo and serve!

GRILLED CHICKEN BREAST WITH PICO DE GALLO RECIPE - (4.5/5)

Steps:

• To prepare the pico de gallo, toss all the ingredients in a medium-size bowl until evenly combined. Place into an airtight container and refrigerate for at least 2 hours, or overnight. To prepare the chicken, place the breasts between 2 pieces of wax paper. Use a meat mallet to pound them to a 3/4" thickness. Place all the ingredients into a large zip-tight bag. Gently toss so the marinade evenly coats the chicken. Place in a bowl in the refrigerator and marinate at least 8 hours, or up to 12 hours. Preheat the grill to high. Place the chicken breasts onto the hot grill and cook for 4-5 minutes until char marks appear. Flip the chicken and cook until an instant-read thermometer inserted in the chicken reads 165°F, about 4-5 more minutes. Top each chicken breast with Pico de gallo before serving.