Pollo con pico de gallo

Ingredientes

• 2 pounds chicken thighs (or breasts, boneless skinless)
• 1 orange (juiced)
• 2 Tablespoons apple cider vinegar
• 1 lime (zested and juiced)
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons brown sugar
• 4 cloves garlic (smashed and peeled)
• 1 canned chipotle in adobo sauce (optional)
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 2/3 cup white onion (finely diced, 1/2 onion)
• 1 serrano pepper (or jalapeno, finely chopped, ribs and seeds removed for less heat)
• 3 Tablespoons lime juice (about 3 limes)
• 1/2 teaspoon salt (plus more to taste)
• 5 roma tomatoes
• 1/4 cup cilantro (finely chopped, about 1/2 bunch)

Preparación

1. 1

   --- Pico de Gallo ---

2. 2

   In a medium bowl, combine the chopped onion, serrano pepper, lime juice and salt. Let it marinate together while you prepare the tomatoes and cilantro.

3. 3

   Toss the marinated onions with the tomatoes and cilantro.

4. 4

   --- Chicken ---

5. 5

   In a blender or mini food processor, combine the orange juice, apple cider vinegar, lime zest and juice, oil, brown sugar, garlic, chipotle, oregano, cumin, and salt; process until blended.

6. 6

   Add this mixture to a ziplock bag, along with the chicken.

7. 7

   Let sit at room temperature 1 hour, or refrigerated as long as overnight.

8. 8

   Preheat a grill or grill pan over medium-high heat. Spray your grill generously with cooking spray. Remove chicken from marinade and place on the hot grill. Cook for about 4-5 minutes per side, until cooked through (165-degrees).

9. 9

   Serve the chicken with pico de gallo spooned on top. Enjoy!