Bolivian

Pechuga de Pollo con Salsa de Ajo

Name: Pechuga de Pollo con Salsa de Ajo
Total time: 25 min
Yield: 4 servings
Cuisine: Bolivian
Ingredients: 4 boneless chicken breasts; 3 cloves garlic, minced; 2 tbsp olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 1/2 cup chicken broth; 1 tbsp lemon juice

Grilled chicken breast with a garlic sauce.

25 minutes4 servings

Method

Preheat grill to medium-high heat.
In a bowl, mix garlic, olive oil, salt, pepper, broth, and lemon juice.
Brush the sauce over chicken breasts and grill for 6-7 minutes per side.
Let rest 5 minutes before serving.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

Mains Chicken

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