Pico de Gallo Chicken
Grilled chicken is always a hit, and this Pico de Gallo Chicken recipe takes it up a notch with bold flavors and juicy, tender chicken. Stuffed with melted Monterey Jack cheese and fresh pico de gallo, then grilled to perfection, this recipe is perfect for any cookout or weeknight dinner. The crispy skin and smoky grilled flavor make it irresistible!
Add this pico de gallo chicken to your dinner menu this week and serve it with a side salad, Spanish rice, black beans or Grilled Mexican Street Corn for a family favorite meal.
Why You’ll Love This Recipe
- Bold, fresh flavors – The combination of cheesy goodness and zesty pico de gallo makes every bite delicious.
- Juicy and tender – Grilling chicken thighs with the skin on keeps them moist and flavorful.
- Easy to prepare – Just a few simple ingredients and steps make this a go-to grilled chicken recipe.
Ingredients
- Boneless chicken thighs – skin on. Use chicken breasts if you don’t like dark meat.
- Monterey Jack cheese, shredded
- Pico de gallo: tomatoes, red onion, jalapeno, lime juice, cilantro
- Olive oil
- Out Grilling Sweet BBQ Rub or season with salt, pepper, and garlic
How to Make Pico de Gallo Chicken
Step 1: Prepare the Chicken
Flatten the boneless, skin-on chicken thighs to an even thickness using a meat mallet. This helps them cook evenly on the grill.
Step 2: Add the Filling
Lay each chicken thigh skin-side down. Sprinkle shredded Monterey Jack cheese and spoon fresh pico de gallo on top.
Step 3: Roll and Secure
- Carefully roll the chicken thighs around the filling, keeping the skin on the outside. Secure with toothpicks or tie with butcher twine to hold everything in place.
- Brush the outside of the chicken with olive oil and generously sprinkle with Out Grilling Sweet BBQ Rub.
Step 4: Grill
Preheat the grill to a medium fire (around 275-300°F). Place the rolled chicken thighs on the grill with the lid closed. Cook for 25-30 minutes, until the internal temperature reaches 165°F using a digital meat thermometer.
Step 5: Rest and Serve
Remove the chicken from the grill and let it rest for 10 minutes before slicing. Serve with additional pico de gallo if desired.
Recipe Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350°F oven for 10-15 minutes or in a skillet over medium heat until warmed through.
- Variations: Swap Monterey Jack cheese for pepper jack or cheddar for a different flavor. Try adding chopped jalapeños for an extra kick.
Oven Directions
- If you don’t have a grill place the chicken in a baking dish or cast iron skillet and bake at 375° for 35-30 minutes or until internal temperature reaches 165° with an instant read thermometer.
More Grilled Chicken Recipes You Will Love
- Grilled Asian Chicken – A delicious blend of soy sauce, ginger, and garlic gives these grilled chicken thighs a bold, savory flavor with a hint of sweetness.
- Grilled Orange Chicken – Sweet and tangy orange glaze caramelizes beautifully on the grill, making this a flavorful and easy dinner option.
- Cowboy Butter Chicken – Juicy grilled chicken brushed with rich, garlicky cowboy butter that adds a bold and irresistible flavor.
This Pico de Gallo Chicken is perfect for summer grilling, backyard barbecues, and easy weeknight meals. The cheesy, zesty, and smoky flavors make it a crowd favorite every time. Fire up the grill and give it a try!
If you love this recipe, leave a comment and a star rating below. Happy grilling!
Pico de Gallo Chicken
Ingredients
- 4 chicken thighs boneless, skin on
- 1 cup monterey jack cheese shredded
- 1 cup pico de gallo plus more for serving
- 2 tablespoons olive oil
- 2 tablespoons Out Grilling Sweet BBQ Rub or favorite grill seasoning
Instructions
- Prepare a grill fire to 275°- 300° using hickory or oak for smoke flavor.
- Flatten the boneless, skin-on chicken thighs to an even thickness using a meat mallet. This helps them cook evenly on the grill.
- Lay each chicken thigh skin-side down. Sprinkle shredded Monterey Jack cheese and spoon fresh pico de gallo on top.
- Carefully roll the chicken thighs around the filling, keeping the skin on the outside. Secure with toothpicks or tie with butcher twine to hold everything in place.
- Brush the outside of the chicken with olive oil and generously sprinkle with Out Grilling Sweet BBQ Rub.
- Place the rolled chicken thighs on the grill with the lid closed.
- Cook for 25-30 minutes, until the internal temperature reaches 165°F using a digital meat thermometer.
- Remove the chicken from the grill and let it rest for 10 minutes before slicing.
- Serve with additional pico de gallo if desired.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350°F oven for 10-15 minutes or in a skillet over medium heat until warmed through.
- Variations: Swap Monterey Jack cheese for pepper jack or cheddar for a different flavor. Try adding chopped jalapeños for an extra kick.
