SARASOTA (WWSB) - Grilled Chicken Tacos with Fresh Pico de Gallo
Chef Adam Palermo, 1812 Osprey Bistro
Serves 4-6 people
Prep/Cook Time-Roughly 1 hour
• One and a half pounds of raw Chicken Breast
• One dozen four inch corn Tortillas
• Half of a pound of shredded Manchego Cheese
• Pico de Gallo
• Three medium size Vine Ripe Tomatoes
• One Green Bell Pepper
• One Red Bell Pepper
• One Jalapeno (Or your favorite chili pepper, as many as you AND your guests can handle!)
• Three to Five Cloves of Garlic
• One Bunch of Fresh Cilantro
• Salt and Pepper to Taste
• One Lime
• Chicken Marinade
• One Quarter of a Cup of Olive Oil
• One Quarter of a Cup of White Wine (Something you actually like to drink!)
• Two Tablespoons of Lemon Juice
• One Quarter of a Cup of Dried Italian Seasoning
• Three Tablespoons of Raw Minced Garlic
• Salt and Pepper to Taste
1. Combine the chicken marinade in a shallow 8 ½ x 11 baking pan.
2. Clean the chicken breast up by trimming the fat and slicing them into Four to Six
3. Place the chicken cutlets into the marinade and coat evenly and allow to rest for One to Four hours. (Time may vary depending on how Hangry you are!)
4. *Remember to take your chicken out of the refrigerator fifteen minutes before grilling to take the chill off, and PRE HEAT YOUR GRILL!
5. Gather Pico de Gallo ingredients and wash the raw vegetables off and pat dry
6. Slice your bell peppers in Half lengthwise and remove the stem, seeds and white inner layer. Rough chop into half inch size pieces and place in a large mixing bowl
7. Slice your Jalapeno in half lengthwise and remove the stem, seeds and white inner layer (The Capsaicin or spiciness of the peppers are concentrated in these parts.)
8. Press your garlic cloves with the side of your knife and the palm of your hand, (This will release the oils and soften the garlic for chopping.)Chop your jalapeno and garlic together into a small dice and place in mixing bowl
9. Remove the core of the tomatoes with the tip of your knife. Cut into quarters then rough chop into half inch size pieces, placing in the Large mixing bowl
10.Tear the cilantro leaves off of the stems, picking out the larger stems that remain. Chop into a fine dice and combine with your other Pico de Gallo ingredients.
11.Roll your lime on the counter top to soften and release all the juices. Slice in half and squeeze into your Pico de Gallo bowl.
12.Sprinkle salt and pepper into the bowl( Two tablespoons of salt and one tablespoon of black pepper and a pinch of crushed red pepper is a good combo.)
13.Set Pico de Gallo mixture into the refrigerator.
14.Grill the Chicken cutlets until cooked through, allow to rest in a clean pan or on your clean cutting board.
15.When you turn the grill off or your coals are low, grill your corn tortillas sprinkling a pinch of Manchego cheese on each taco. This wont take long so work quickly and have a sheet tray ready for your cheesy tortillas.
16.Slice chicken into thin strips and place a few pieces in each taco, sprinkle with more Manchego and place a tablespoon or two of your Pico de Gallo on each taco as well!
17.Grab some friends and a glass of a Spanish White Grenache or a Local Pilsner to Fully Enjoy!