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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pecos 83 BBQ Grilled Chicken Recipe

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This recipe for Pecos 83 BBQ Grilled Chicken is from The Agostini/Parke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large boneless, skinless chicken breasts ,
4 Tbsp. Adams Reserve Val Verde Rub,
1 c. Cookwell Pecos 83 Marinade, plus more for basting,
2 Tbsp. Ottavio Grapeseed Oil,
1 carton refrigerated H-E-B Ready, Fresh, Go! Pico de Gallo
Directions:
Directions:
1 Combine rub and marinade in a 1-gallon sealable plastic bag. Add chicken; toss bag to coat. Set aside to marinate 30 minutes, or place in refrigerator to marinate up to 12 hours.
2 Heat a large, heavy skillet 5 minutes over Medium heat. Add oil; when oil is very hot but not smoking, transfer chicken to skillet (discard bag with marinade). Cook 7 to 10 minutes per side or until chicken reaches an internal temperature of 165°F. Baste chicken with additional Pecos 83 Marinade after turning.
3 Top chicken with pico de gallo and serve.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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