Grilled Chicken Breasts Whoneydew Salsa Food

GRILLED CHICKEN WITH SASSY CITRUS SALSA

Steps:

• Mix orange segments, pepper, onion, mustard, lime juice and cilantro; cover. Refrigerate several hours for flavors to blend.
• Grill or broil chicken 5 to 6 minutes on each side or until cooked through. Serve with prepared salsa.

GRILLED CHICKEN BREASTS W/HONEYDEW SALSA

Steps:

• Combine diced melon, 1/4 cup chopped cilantro, finely diced red onion, lime juice, olive oil, grated lime peel, & chopped serrano chile in medium bowl. Toss to blend flavors. Season melon salsa to taste with salt & pepper. Spray grill w/nonstick vegetable oil spray; prepare barbecue (medium heat). Sprinkle chicken breasts w/salt & pepper. Grill chicken breasts until skin is crisp & brown & chicken is cooked through, about 5 minutes per side. Slice chicken breasts & arrange on plates. Top w/melon salsa & cilantro leaves & serve.

GRILLED CHICKEN WITH SALSA

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.

GRILLED CHICKEN BREASTS WITH SUN-DRIED & FRESH TOMATO SALSA

Steps:

• In a small bowl, combine the cherry tomatoes, sun dried tomatoes, capers, garlic, sherry vinegar, 1 tsp of the thyme, 3 TBS of the olive oil, 1/4 tsp salt and a few grinds of pepper.
• Set aside, stirring occasionally to let the flavours combine.
• Heat a gas grill to high.
• Put the chicken in a shallow pan or plate.
• Rub the chicken all over with the salt (about 1/2 tsp per piece), a few grinds of pepper, and the remaining 1 tsp thyme.
• Drizzle 1/2 teaspoons olive oil over each side of each pice of chicken and rub all over.
• Lay the butterflied breasts on the hot grill grates and cook, covered until the chicken has grill marks,about1 1/2 minutes.
• Flip the breasts and cook the second side in the same way for for a little less time, grilling for 1 minute in one direction, and 1 minute in another, until cooked through.
• Transfer the breasts to two warm serving plates, stir the tomato mixture and spoon equal amounts over each piece of chicken, garnishing with a sprig of thyme if you like.