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Authentic Mexican pollo asado (grilled chicken) is a breeze with our Garlic Lime Chile Seasoning. Featuring a blend of garlic, dried chiles, lime and other spices, just mix it with oil for a quick marinade for chicken. It also adds pep to a standard tomato salsa.
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Makes 4 servings
3 Tablespoons Garlic Lime Chile Seasoning, divided
1 Tablespoon Canola Oil
4 4 - 5 Ounce Boneless, Skinless Chicken Breasts, pounded 1-inch thick
1 Large Tomato, diced
2 Jalapeños, stemmed, seeded and diced
2 Cloves Garlic, minced
1/2 Cup Fresh Cilantro, chopped
1/2 Red Onion, diced
Refried Beans, for serving
Whisk together 2 tablespoons Garlic Lime Chile Seasoning and canola oil in large bowl. Add chicken and toss well. Cover bowl, and refrigerate for 12 to 24 hours.
Heat grill over medium-high heat. Cook chicken breasts until browned, 3 to 5 minutes. Flip chicken breasts, and continue cooking until meat thermometer registers internal temperature of 150°F, about 3 to 5 minutes.
Combine 1 tablespoon Garlic Lime Chile Seasoning, tomato, jalapeños, garlic, cilantro and red onion in medium bowl.
Serve chicken topped with salsa with refried beans on the side.
1 bunch spring onions, plus more thinly sliced for garnish
2 cloves garlic
1 jalapeño, roughly chopped
Juice of 1 lime
2 tbsp. extra-virgin olive oil
3 tbsp. Jamaican Jerk Seasoning Blend
4 bone-in chicken legs
4tbsp Chicken Shawarma Seasoning
1 large garlic clove , minced (or 2 small cloves)
2 tbsp. lemon juice
3 tbsp. olive oil