GRILLED CHICKEN BREASTS WITH HONEYDEW SALSA
Provided by Lora Zarubin
Categories Chicken Onion Poultry Picnic Low Cal Backyard BBQ Dinner Lunch Melon Honeydew Summer Grill Grill/Barbecue Healthy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Combine diced melon, 1/4 cup chopped cilantro, finely diced red onion, lime juice, olive oil, grated lime peel, and chopped serrano chile in medium bowl. Toss to blend flavors. Season melon salsa to taste with salt and pepper.
- Spray grill with nonstick vegetable oil spray; prepare barbecue (medium heat). Sprinkle chicken breasts with salt and pepper. Grill chicken breasts until skin is crisp and brown and chicken is cooked through, about 5 minutes per side.
- Slice chicken breasts and arrange on plates. Top with melon salsa and cilantro leaves and serve.
GRILLED CHICKEN WITH SALSA
I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. -Julie Simpson, North Aurora, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings (3 cups salsa).
Number Of Ingredients 17
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.
Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 178mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CHILE-RUBBED GRILLED CHICKEN WITH SALSA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Butterfly the chicken: Slice each breast almost in half horizontally (do not cut all the way through); open like a book so the chicken lies flat.
- Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 teaspoon lime juice and 1 1/4 teaspoons salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
- Preheat a grill to medium. Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
- Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.
- Per serving: Calories 344; Fat 7 g (Saturated 1 g); Cholesterol 148 mg; Sodium 769 mg; Carbohydrate 7 g; Fiber 1 g; Protein 60 g Photograph by Yunhee Kim
Nutrition Facts : Calories 344 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 148 milligrams, Sodium 769 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 60 grams
GRILLED CHICKEN BREASTS WITH FRESH STRAWBERRY SALSA
This is a wonderful grilled chicken recipe that is served with a spicy strawberry salsa. A great go to dish for fresh strawberries when in season!
Provided by sliceofsouthern
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h35m
Yield 4
Number Of Ingredients 15
Steps:
- Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish. Whisk together 1 serrano chile, garlic, chili powder, and 2 tablespoons raspberry vinegar in a small bowl. Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts, squeeze out excess air, and seal. Place into the refrigerator, and marinate for 2 to 3 hours.
- While the chicken marinates, toss the strawberries with the mint and sugar in a bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and 2 tablespoons raspberry vinegar. Season to taste with salt and pepper. Let the salsa stand at room temperature for 20 minutes before serving.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken on the grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Serve with the strawberry salsa and a dollop of sour cream.
Nutrition Facts : Calories 408.1 calories, Carbohydrate 17.6 g, Cholesterol 103.2 mg, Fat 21 g, Fiber 2.2 g, Protein 36.8 g, SaturatedFat 4.9 g, Sodium 104.4 mg, Sugar 13.1 g
ANCHO GRILLED CHICKEN BREASTS WITH ROASTED POBLANO SALSA
This salsa is out of this world!! A perfect match for this chicken, but I could eat it with a spoon!!!
Provided by SkinnyMinnie
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bone and skin the chicken breasts.
- Combine the chile powder, salt, and oregano and sprinkle all over the chicken.
- Drizzle with the olive oil and set aside to marinate for 30 min or up to 2 hours.
- Prepare a moderately hot fire in a gas or charcoal grill.
- Roast the fresh chiles ove the hottest part of the fire until the skins are throughly blistered.
- Remove to a bowl and cover with plastic wrap.
- Let steam for 15 min or so; this will loosen the skin.
- Roast the tomatoes and green onions on a cooler part of the grill until the tomato skins begin to brown and burst.
- Chop the tomatoes and onions, and combine in a bowl.
- When the chiles are cool enough to handle, remove the skins.
- Split the chiles open and remove the seeds.
- Taste a bit of chile, including the ribs (which is the hottest part of the chile), and decide how much of the ribs you want to include in the salsa.
- Dice the chiles and add them to the tomatoes.
- Season well with salt and citrus juice to taste.
- Grill the chicken breasts over a moderately hot fire until springy to the touch and juices run clear when pierced, about 15-20 minute.
- To check for doneness, remove to a cutting board, let stand a minute or two, then split lengthwise. If halves need a little more cooking, grill with the cut side down.
- Arrange on plates and garnish with the salsa.
Nutrition Facts : Calories 213.5, Fat 13.8, SaturatedFat 2.9, Cholesterol 46.4, Sodium 350.1, Carbohydrate 6.5, Fiber 1.8, Sugar 3.6, Protein 16.6
GRILLED CHICKEN BREASTS WITH GAZPACHO SALSA
Categories Blender Chicken Tomato Quick & Easy Backyard BBQ Cucumber Grill Grill/Barbecue Healthy Gourmet
Yield Serves 2
Number Of Ingredients 13
Steps:
- In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes, and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.
- Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.
GRILLED CHICKEN BREASTS WITH GAZPACHO SALSA
Steps:
- In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes and salt and pepper to taste until the mixture is smooth Transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley. Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into ¼ inch-thick slices and serve it with the salsa.
Nutrition Facts :
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