Follow the directions from Cookie and Kate (https://cookieandkate.com/classic-pico-de-gallo-recipe/) to make the Pico.
If possible, let the pico sit overnight in the refrigerator. It really adds more flavor to it
Prepare the Grill
Heat the grill to 350 degrees using direct heat.
Get the grill set to a nice, steady temperature before adding the chicken.
Prepare the Chicken and Rub
While the grill is coming up to temperature, combine the chicken and rub in a bowl or gallon Ziploc bag (preferred) and toss to fully cover.
Grill the Chicken and Serve
Add the chicken quarters to the grill
After 10-12 minutes, turn them over
When the internal temperature reaches 165 degrees, remove them from the grill.
Once the chicken comes off the grill, add on the Pico de Gallo on top of the chicken before serving.
Pico Recipe: The pico that we always make is the one from Cookie and Kate! We think this is the best one out there and don't plan to create a version of our own. This Pico is best made the day before but can be done the same day, in a pinch. Once you try it, you will see how we decided to stick with this winner. It is just incredible!Meal Prep: The biggest meal prep idea for this recipe needs to be the Pico! Since the flavor is so much more robust the second day, you are cutting the taste short by not preparing this ahead of time.Rub Coverage: Use a Ziploc bag to toss the chicken and the rub. It provides the best coverage by far! I used a glass bowl and tongs for this recipe, but a lot of rub was left on the bottom of the bowl. My wife reminded me to use a Ziploc next time.