Mexican flavors are highlighted in this marinated chicken sandwich.
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Pico de Gallo Salsa
1/2 cup chopped fresh cilantro
1/2 cup finely chopped red onion
2 medium (2 cups) fresh tomatoes, chopped
2 tablespoons finely chopped fresh garlic
1 tablespoon lime juice
1 tablespoon vegetable oil
4 teaspoons finely chopped seeded jalapeno peppers
1 teaspoon freshly grated lime zest
1/4 teaspoon sugar
1/3 cup lime juice
1/4 cup vegetable oil
6 (6-ounce) boneless skinless chicken breasts
6 hoagie buns
Sour cream, if desired
Combine all pico de gallo ingredients in bowl; mix well. Reserve 1 cup. Cover; refrigerate remaining sauce.
Combine reserved pico de gallo, 1/3 cup lime juice, 1/4 cup oil and chicken breasts in large resealable plastic food bag. Tightly seal bag. Turn bag several times to coat chicken well. Place bag into 13x9-inch pan. Refrigerate 1 hour, turning bag occasionally.
Heat gas grill on medium or charcoal grill until coals are ash white.
Remove chicken from marinade; discard marinade.
Place chicken onto grill. Grill, turning once, 8-12 minutes or until internal temperature reaches at least 160°F and juices run clear when pierced with fork.
Place chicken into hoagie buns; top with about 1/4 cup pico de gallo and dollop of sour cream, if desired.