Cilantro Lime Chicken w/ Fresh Pico De Gallo

We’ve been experiencing “Indian Summer” here in the midwest the last week or so.

It’s just mother nature’s way of giving us just a couple more opportunities to grill out!

Here’s a delicious recipe that can be done on the grill or the cast iron skillet.




4 Grateful Graze chicken breasts

1/2 bunch cilantro, chopped

1/4 red onion, chopped

2 limes, zested and juiced

1 tsp salt

1/2 tsp black pepper

1/4 cup avocado oil



4 tomatoes, chopped from Never Dunn Growing Farms

1 yellow onion, chopped from Barnyard Produce

1 jalapeno pepper, seeded and finely minced from Hollow Maple Farms

1/2 bunch cilantro, chopped

1 tsp salt



Combine all the ingredients for the marinade in a plastic bag or bowl. Let marinade for up to 24 hours.

For the pico, add all ingredients to a bowl and mix together. Allow to sit for at least 8 hours.


To cook the chicken, preheat your grill or cast iron. Cook the chicken until the internal temperature reaches 160. Remove and let rest for 5 minutes before cutting.

Serve with Pico and your favorite toppings like avocado, beans, and other fresh fruit.

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