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Grilled chicken with Pico de Gallo


A quick and easy summer dish for when it's too warm (or sunny!) to fuss around in the kitchen.

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Rate this recipe 3.8/5 (21 Votes)


  • For grilled chicken and seasoning
  • 2 chicken breasts
  • 1/2 tsp paprika
  • 1/2 tsp powdered cayenne pepper
  • 1/2 tsp garlic powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • Juice of half a lime
  • 2 tbsp of preferred oil
  • for frying
  • For Pico de Gallo
  • 2 large vine-ripened tomatoes
  • 1/4 cup of chopped onion
  • either red or white (more can be added to taste)
  • 1/2 cup chopped fresh cilantro
  • Half of a medium-sized jalapeño
  • de-seeded
  • or adjust to desired hotness.
  • 3 tablespoons of freshly squeezed lime juice
  • or adjust to taste
  • Salt and Pepper to taste


servings 1
Level of difficulty Average
Preparation time 35mins
Cooking time 10mins
Cost Average budget


Step 1

Season the chicken breast with the spices and lime juice and let sit for at least 2 hours. Grill the chicken either in a pan, with 2 tbsp of preferred oil, heated up. Alternatively, prepare on the barbecue. Cooking time will vary according to heat settings, but in general, cook until juices run clear - about 8-12 minutes on each side.

Step 2

For Pico de Gallo: chop all ingredients into fine pieces and combine. Season with lime juice and salt and pepper to taste.

Step 3

Serve with green salad and vinaigrette of choice, and wedges of fresh avocado. Great served inside a fajita or taco, but also nice with tortilla crisps, as pictured.

Make a great salad topping! Good with a dollop of soured cream as well.

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