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Lorenza

Lorenza Ávila

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Recipe of Chicken with Pico de Gallo de Elote
Recipe

Chicken with Pico de Gallo de Elote

3 h
Easy
63
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An easy and refreshing dish to prepare the chicken on the grill. The corncob pico de gallo can also be used to accompany fish.
Learn more about Lorenza Ávila

Ingredients

4 servings
  • 1 1/4 cups of whole corn kernels they can be frozen
  • 1/4 of Cup of onion chopped
  • 1/4 of Cup of Red bell pepper chopped
  • 1/4 of Cup of coriander chopped
  • 1 1/2 spoonfuls of lemon juice
  • 2 teaspoons of jalapeño chopped
  • 1/2 Cup of dark beer
  • 1 tablespoon of soy sauce
  • 1 tablespoon of coriander chopped
  • 2 teaspoons of jalapeno pepper chopped
  • 2 teaspoons of lemon juice
  • 4 chicken breasts without skin
  • black pepper
  • Salt

    Preparation

    To prepare the pico de gallo: mix the corn, onion, red pepper, 1/4 cup of coriander, 2 tablespoons of lemon juice, and 2 teaspoons of chopped jalapeños in a bowl. Season with salt and pepper and reserve.
    To marinate the chicken: mix the beer, soy sauce, 1 tablespoon of coriander, 2 teaspoons of chili, and 2 teaspoons of lemon juice.
    Put the chicken in the marinade and leave covered in the refrigerator for 4 hours.
    Preheat the grill over medium-high heat.
    Remove the chicken from the marinade and season with salt and pepper.
    Cook on the grill until ready, about 4 minutes per side.
    Serve with corncob's pico de gallo on top.

    TIPS

    The pico de gallo can be prepared 4 hours in advance.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    344
    kcal
    17%
    Carbohydrates
    19.0
    g
    6.3%
    Proteins
    50.1
    g
    100%
    Lipids
    6.6
    g
    10%
    Fiber
    2.7
    g
    5.4%
    Sugar
    6.5
    g
    7.2%
    Cholesterol
    128
    mg
    43%
    Esha
    Rate this tip
    Ratings (1)
    Irene Astrid Cubias
    18/11/2018 08:01:06
    Me gustó porque es una receta muy original, sabrosa e ideal para una dieta sana.

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