Barbecue Grilled Chicken Breasts with Mango Pico de Gallo

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + spices

Homemade sauce can reduce sugar and preservatives.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: any mild pepper

Milder peppers can accommodate all spice levels.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar freshness at lower cost.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onions provide a milder flavor and are often less expensive.

Start with boneless skinless chicken breasts and trim off any fatty bits or cartilage.

Inject chicken breasts with smoke on wheels pork marinade injection for added flavor and moisture.

Rub the chicken with Plowboys Yardbird barbecue rub for seasoning.

Preheat the grill to high heat, aiming for about 500 degrees if using a pellet grill.

Spray the grill grates with duck fat spray before placing the chicken on the grill.

Grill chicken breasts, flipping them to create grill marks, until they reach an internal temperature of 155 to 160 degrees.

While the chicken is grilling, prepare the mango pico de gallo.

Dice 1 pound of heirloom tomatoes, removing any hard parts.

Peel and dice a mango, using a pint glass to scoop out the flesh from the skin.

Dice about 3/4 cup of red onion and two jalapeños, removing the seeds for less heat.

Chop about 3/4 cup of fresh cilantro and add to the mixture.

Squeeze juice from one lime (about a quarter cup) into the pico de gallo and add a pinch of smoked salt.

Mix all ingredients for the pico de gallo together and taste for seasoning.

Once the chicken reaches the desired temperature, remove it from the grill and let it rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary