Pollo a la talla - Grilled chicken talla-style

Preparation • Combine mayonnaise, oil, salt and pepper in a small bowl. • Coat both sides of each breast with the mayonnaise mixture and let marinate at room temperature for 20 minutes up to an hour. • Heat the remaining 3 tbsp of oil in a small saucepan. Add the Acapulco Cooking Paste, bring to a boil, lower heat and let simmer for 10 minutes. Add salt and pepper to taste. Let cool at room temperature. • Baste the breasts with half the sauce and marinate, refrigerated, for 4 hours or as much time as you have (the more it marinates the better). • Preheat outdoor grill. Coat grill with cooking spray, coat chicken with half of the remaining sauce and grill for 4 to 6 minutes on each side or until cooked through. Baste constantly with the rest of the sauce. Serve. Alternative cooking method: • Follow first 4 steps. • Preheat oven at 350 degrees. Heat one tsp of oil in a large skillet; add the chicken breasts and sauté for 2 minutes on each side. Transfer to a lightly greased baking dish, coat chicken with half of the remaining sauce and bake for 10 minutes or until cooked through. Baste constantly with the rest of the sauce. Serve and provecho!