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Hello, foodies…
National Barbecue Month is rolling right along and we’re making our next recipe this Wednesday night on In the Kitchen with David: Grilled Chicken Breast with Pico de Gallo.
Here’s the written recipe for your convenience. If you’d like to print it, don’t forget you can do so easily by accessing it on my recipe page.
Grilled Chicken Breast with Pico de Gallo
Serves 4
This recipe is prepared with the Cook's Essentials® 7-Piece BBQ Grill Pan with Removable Plates (K42351).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
Pico de Gallo:
Chicken:
Preparation:
Horizontal grill marks are good enough for me, but if you’ve ever wondered how you get those fancy crosshatch grill marks, it’s a matter of rotating the meat. Position it at a 45-degree angle (think of it as 1:00 on a clock), sear, then turn it 90 degrees (back to about 11:00). Flip and repeat.
Here’s my how to grill chicken video I mentioned above. Note that because the chicken in the recipe above is so thin, you can use high heat to cook it. Just be sure to follow the cooking times closely so you don’t overcook it.
I’ll see you Wednesday at 8pm ET…we’ve got four big hours together, foodies, so hold onto your hats!
Keep it flavorful!
—David
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