How to make it

  • (For the Pico De Gallo)
  • Dice tomatoes, Cilantro, Onions (if not using frozen), Jalopeno's and put them in a bowl. If you want it spicier, add more of the seeds from the Jalopeno
  • Season with Sea Salt, Cumin, Pepper, Garlic and Lime Juice
  • Mix well, set aside for 1 hour.
  • (For the Chicken)
  • Season the Chicken with Cumin with flesh side down and place on indoor grill (or in a saute pan).
  • Season the skin side with Salt, Pepper and close the lid.
  • In a seperate pan, pour the honey, Yoshida's Gourmet Sauce and EVOO in a saute pan, let sit.
  • Flip Chicken over and do not remove until the outer part of the chicken is no longer pink.
  • Remove Chicken from Grill and slice meat off bone and discard bone. The interior should still be a little pink. Place the pieces back onto the grill to finish cooking (you want a nice crust. but moist interior.
  • Set the pan on the stove on low.
  • When chicken is finished grilling, place all the chicken pieces in the sauce and coat well.
  • (for the Rice)
  • Follow the box directions while Chicken is still on the grill. The rice should take about just the same amount of time as the chicken needs to cook.
  • (for the Black Beans)
  • Open can; drain.
  • Empty contents into microwave safe bowl and heat until cooked.
  • --------
  • To Plate:
  • Yellow Rice goes on the bottom
  • A spoonful of the Chicken on top of the rice
  • A spoonful of the Beans goes on top.
  • A spoonful of the Pico de Gallo goes on top, to finish the plate.

People Who Like This Dish 3
Reviews & Comments 1

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    " It was excellent "
    chefmeow ate it and said...
    Sounds great and lots of great flavors going on in this one. Great post and a high 5. Yummers.
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