Pecos 83 Grilled Chicken
Pecos 83 Chicken
Prep Time for Marinating: 30 minutes or overnight
Cook Time: 15 to 20 minutes
Serves 6
3 large boneless, skinless Chicken Breasts (about 2 pounds total)
4 Tablespoons Adams Reserve Val Verde Rub*
1 cup Cookwell Pecos 83 Marinade, plus more for basting*
2 Tablespoons Ottavio Grape Seed Oil*
1 carton refrigerated H-E-B Ready, Fresh, Go! Pico de Gallo
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.
Note: chicken may also be broiled or grilled
Sweet Potato Fries
Prep Time: 15 minutes
Cook Time: 45 minutes
Serves 6
2 to 3 Sweet Potatoes, peeled (about 2 pounds)
2 Tablespoons Olive Oil
2 Tablespoons Adam Reserve Steak Au Poivre Rub*
1 Tablespoon butter, melted
1. Heat oven to 425°F.
2. Cut peeled potatoes into wedges. Place potatoes in a large bowl; toss with oil, seasoning and butter
3. Transfer potatoes to a large baking sheet. Bake 40 to 50 minutes or until potatoes are tender and slightly crispy on the outside.
*These ingredients are only available at our Cooking Connection stores; for store locations, go to heb.com/CookingConnection