GRILLED CHICKEN BREAST WITH CUCUMBER RELISH
To ensure the boneless, skinless chicken breasts stay nice and juicy in this Grilled Chicken Breast with Cucumber Relish recipe, pound them to an even thickness and sprinkle with salt about half an hour before grilling. This step gives the salt a chance to create tiny pockets in the meat for the juices to collect into as it cooks. A zesty, Thai-inspired cucumber relish that you can chop up while you wait adds a cooling crunch and splash of color to the finished dish.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Season chicken on both sides with salt and pepper. Let stand at room temperature 30 minutes, or refrigerate, covered, up to 2 hours. Meanwhile, combine cucumbers, scallion, jalapeño, vinegar, and sugar. Season with salt.
- Heat grill to medium‐high; lightly brush grates with vegetable oil. Rub chicken with olive oil; transfer to grill. Cook about 2 minutes, then rotate chicken 45 degrees (to create crosshatch marks) and continue cooking another 2 minutes. Flip and grill until cooked through, 3 to 4 minutes more. Transfer to a platter; let stand 10 minutes. Serve with cucumber relish and mint.
SPICY GRILLED CHICKEN WITH TOMATO-CUCUMBER RELISH
Chicken thighs meet with a mellow mix of Indian spices and are grilled into weekend dinner excellence. In Indian cooking, most spices are toasted before they're used, a process that brings up their aromatics and mellows and rounds their flavors. Here they're then rubbed onto chicken thighs and grilled, which gives them an additional smokiness that pairs beautifully with the tomato-and-cucumber relish.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
- While fire heats, make the relish: In a small sauté pan, toast the cumin seeds, coriander seeds and mustard seeds over medium heat, shaking frequently to avoid burning, until they begin to darken slightly and you can smell them. Remove from heat, allow to cool slightly, then combine in a medium bowl with the tomato, cucumber, chile pepper, lemon juice, sugar and salt and pepper to taste. Toss gently to combine and set aside.
- In the same small sauté pan, toast the turmeric, ginger, chile powder and curry powder over medium heat, shaking frequently to avoid burning, until mixture begins to darken slightly and you can smell it. Remove from heat, and allow to cool slightly.
- Sprinkle chicken generously with salt and pepper, then rub toasted spices all over it, pressing gently so they adhere.
- Put the thighs on the grill directly over the coals, skin down, and cook until skin is crisp, about 8 minutes. Flip and cook 6 to 8 minutes. Thighs are done when a thermometer inserted in the thickest part of the thigh reads 165 degrees. Remove from heat and serve with the relish.
Nutrition Facts : @context http, Calories 761, UnsaturatedFat 34 grams, Carbohydrate 14 grams, Fat 54 grams, Fiber 3 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1340 milligrams, Sugar 6 grams, TransFat 0 grams
GRILLED CHICKEN BREASTS WITH SPICY CUCUMBERS
Light and refreshing, yet packed with flavor from herbs, jalapeños and garlic, this is an easy, after-work meal that can be endlessly adapted to suit what you've got on hand. Substitute other thinly sliced raw vegetables for the cucumbers (zucchini, carrot, radishes, celery, cabbage, fennel), and other herbs for the cilantro and parsley (dill, basil, mint). Just be sure not to overcook the flattened chicken, which can happen in an instant.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place a chicken breast between a layer of parchment paper or plastic wrap and use a mallet, rolling pin or the flat side of a heavy knife to pound to a thickness of about 1/2 inch. Repeat with remaining breasts.
- Season chicken with salt, pepper and paprika. Place in a bowl and toss with lime zest, garlic and oil. Cover and marinate at room temperature for 30 minutes or overnight in the refrigerator.
- Meanwhile, prepare the sauce: In a blender, combine cilantro, parsley, oil, jalapeños, garlic, salt and lime juice. Blend until smooth, adding 1 or 2 tablespoons water if necessary to blend. Taste and add more salt and/or lime juice if needed.
- Heat the grill to medium-high or heat up the broiler or a grill pan. Grill or broil until chicken is lightly browned at the edges and just cooked through, 2 to 4 minutes per side.
- In a medium bowl, toss cucumbers with a pinch of salt. Let sit for 5 minutes. Right before serving, toss cucumbers with sauce and serve alongside chicken, drizzling chicken with any leftover sauce from the bottom of the cucumber bowl, and a little olive oil.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 3 grams, Sodium 707 milligrams, Sugar 2 grams, TransFat 0 grams
TANDOORI-STYLE CHICKEN WITH CUCUMBER MELON RELISH
We all need a quick meal that's deliciously healthy. I marinate the chicken before I leave for work, and when I get home, I grill the chicken and make the relish. My husband loves the spicy flavor. To amp up the heat, add more crushed red pepper flakes. -Naylet LaRochelle, Miami, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk yogurt, 1 tablespoon lemon juice, garam masala, salt and pepper flakes until blended. Pour 1 cup marinade into a large bowl. Add chicken; turn to coat. Cover; refrigerate up to 6 hours. Cover and refrigerate remaining marinade., For relish, in a small bowl, mix cantaloupe, cucumber, green onions, cilantro, mint and remaining lemon juice., Drain chicken, discarding marinade in bowl. Grill chicken, covered, on a lightly oiled rack over medium heat or broil 4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Serve with relish and reserved marinade. If desired, sprinkle with almonds.
Nutrition Facts : Calories 247 calories, Fat 5g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 332mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges
GRILLED ROSEMARY CHICKEN WITH CUCUMBER RELISH
I got this recipe from Weight Watchers, and it's actually one I can "trick" my husband into eating if I don't tell him where it's from. Their version says this serves four, but that's only at four-ounce portions. So, I put it in here as serving two--as two breast (halves) typically make up a pound. But, if you're watching your waistline, this is a great one! Try it with some steamed spinach and my Recipe #241374, and I guarantee it's as good as any restaurant meal! (Incidentally, a four-ounce portion is worth 5 points on WW.) Read the recipe through before you start!
Provided by Battle in Seattle
Categories Chicken Breast
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl, combine 1 1/2 cups yogurt, 2 chopped garlic cloves, rosemary and lemon juice. Add chicken and let mixture marinate at least 15 minutes, or preferably overnight.
- Coat stove top grill pan (or broiler pan) with cooking spray. Place grill pan over medium-high heat and cook chicken and peppers, turning once, until chicken is cooked through, about 3 to 4 minutes per side. (Or, preheat broiler on high and broil chicken and peppers, turning once, until chicken is cooked through, about 3 to 4 minutes per side.
- Meanwhile, to make relish, in a medium bowl, combine cucumber, onion, remaining 1/2 cup of yogurt, remaining chopped garlic clove, parsley, oil, salt and pepper. Serve relish over chicken. Yields about 1 1/2 cups of chicken/pepper mixture and 1/2 cup of relish per serving.
- P.S. You can leave the chicken breasts whole when cooking, but they will take five to ten minutes longer than what's above. Also, they'll cook longer (when whole) than the peppers, so watch that the peppers don't burn! You can also cook this outdoors on the grill.
Nutrition Facts : Calories 518.4, Fat 8.6, SaturatedFat 1.9, Cholesterol 136.6, Sodium 2090, Carbohydrate 41, Fiber 5, Sugar 29.9, Protein 69.8
GRILLED CHICKEN WITH LEMON-CUCUMBER RELISH RECIPE - (4.5/5)
Provided by á-4084
Number Of Ingredients 14
Steps:
- Brush chicken breast halves with olive oil; sprinkle with ground cumin, salt, and pepper. Grill on a covered grill directly over medium heat for 12 to 15 minutes, until done (170 degrees F), turning once. 2. Meanwhile, for Lemon-Cucumber Relish, in a medium bowl combine cucumber, tomato, onion, lemon peel, lemon juice, and garlic; stir to combine. In a small bowl combine yogurt, honey, and milk; stir to combine. 3. To serve, top chicken with Lemon-Cucumber Relish. Drizzle with yogurt sauce. Makes 4 servings.
GRILLED CHICKEN BREAST WITH CUCUMBER AND PEPPER RELISH
A great dish for entertaining outdoors.
Provided by FJK
Categories Chicken Breasts
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, prepare the relish by mixing together the cucumber, parsley, chopped onion, bell pepper, and red pepper flakes. Set aside.
- In a small bowl, mix the cumin and chili powder with the olive oil. Rub the mixture onto the chicken, and place in a shallow dish. Marinate in the refrigerator at least 1 hour.
- Prepare the grill for medium heat.
- Lightly oil the grill grate. Grill chicken 8 minutes per side, or until juices run clear. Serve with cucumber relish.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 3.2 g, Cholesterol 67.2 mg, Fat 9.8 g, Fiber 0.7 g, Protein 25.2 g, SaturatedFat 1.8 g, Sodium 62.1 mg, Sugar 0.7 g
MARINATED CHICKEN BREASTS WITH GRILLED PINEAPPLE RELISH
In this grilled chicken breast recipe, pineapple makes a fantastic marinade that caramelizes on the grill. Pineapple is grilled for the relish, too.
Provided by Eric Werner
Categories Chicken Grill/Barbecue Pineapple Jalapeño Chile Pepper Vinegar Summer Memorial Day Labor Day Father's Day Cilantro
Yield Serves 4
Number Of Ingredients 17
Steps:
- To make the marinade: Slice the pineapple crosswise into 1-inch-thick rounds. Using a paring knife, remove the core from each round (this can be done roughly, since the core is edible). Chop half the pineapple coarsely; set aside the remaining half for the relish. Add the chopped pineapple to a blender, together with the jalapeño, onion, vinegar, garlic, and salt and blend until smooth. Transfer the marinade to a bowl, add the chicken breasts, and refrigerate, covered, for at least 8 hours or up to 24 hours.
- Wipe the grill grates with oil to prevent sticking. Build a two-zone fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it. To create your medium-heat zone, nudge the embers 2 to 3 inches lower than that.
- To make the relish: Toss the remaining pineapple in oil, honey, and salt to coat. Grill over medium heat until it is nicely caramelized, about 3 minutes per side. Meanwhile, grill the jalapeño and onion over medium heat until lightly charred, turning often, about 3 minutes for the jalapeño and 8 minutes for the onion. As they finish cooking, transfer the pineapple, jalapeño, and onion to a cutting board.
- When they are cool enough to handle, coarsely chop the pineapple, jalapeño, and onion and add to a bowl with the vinegar, 1 tablespoon honey, and cilantro. Season with more salt, and add more vinegar or honey, if needed. Set aside until ready to serve.
- Remove the chicken breasts from the marinade, shaking off any excess, and bring to room temperature. Place skin side down over high heat. After about 90 seconds, using tongs, rotate 45 degrees and cook for another 2 minutes. Flip the breasts and do the same on the other side. Once you have nice grill marks on both sides, move to medium heat and cook, turning often, until an instant-read meat thermometer, placed in the thickest part of a breast, reads 160ºF on a meat thermometer. Transfer to a cutting board and let the breasts rest for 10 minutes before slicing and serving with the relish.
GRILLED CHICKEN WITH CUCUMBER, RADISH, AND CHERRY TOMATO RELISH
Grilled chicken is a summer staple, and here's a welcome new accompaniment. The colorful relish is cool, crisp, and juicy, with a touch of heat. While the chicken cooks, the vegetables-cucumber, radishes, red onion, and cherry tomatoes-steep in a vinegary mix until they're lightly pickled. Fresh mint leaves give the dish an herbal fragrance and finish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 13
Steps:
- Bring vinegar, water, sugar, garlic, jalapeno, and 3/4 teaspoon salt to a boil in a small saucepan. Remove from heat, and let stand for 15 minutes. Strain though a fine sieve; discard solids. Let cool completely.
- Combine cucumber, radishes, tomatoes, and onion in a medium bowl. Pour in vinegar mixture, and toss to coat.
- Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper, and drizzle with vinegar if desired. Spoon relish on top of chicken, and garnish with mint sprigs.
GRILLED CHICKEN BREAST WITH CUCUMBER AND PEPPER RELISH
A great dish for entertaining outdoors.
Provided by FJK
Categories Chicken Breasts
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, prepare the relish by mixing together the cucumber, parsley, chopped onion, bell pepper, and red pepper flakes. Set aside.
- In a small bowl, mix the cumin and chili powder with the olive oil. Rub the mixture onto the chicken, and place in a shallow dish. Marinate in the refrigerator at least 1 hour.
- Prepare the grill for medium heat.
- Lightly oil the grill grate. Grill chicken 8 minutes per side, or until juices run clear. Serve with cucumber relish.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 3.2 g, Cholesterol 67.2 mg, Fat 9.8 g, Fiber 0.7 g, Protein 25.2 g, SaturatedFat 1.8 g, Sodium 62.1 mg, Sugar 0.7 g
GRILLED CHICKEN WITH CORN AND SWEET PEPPER RELISH
Sizzling Summer recipe! Fresh and yummy! Plan ahead- Needs to marinate for at least 2 hours! Note: I have tried this with frozen corn rather than fresh and it was equally yummy. Canned corn will not give you as crisp a texture but is very good too. Source: National Chicken Council/U.S. Poultry & Egg Association
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
- Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
- Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine.
- Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Prepare grill.Place chicken breasts on grill and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill.
- Continue cooking until golden and cooked throughout, about 4 to 5 minutes more.
- To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish.
Nutrition Facts : Calories 325.9, Fat 19.4, SaturatedFat 3, Cholesterol 75.5, Sodium 533.2, Carbohydrate 11.4, Fiber 2.2, Sugar 3.6, Protein 26.9
GRILLED CILANTRO-LIME CHICKEN THIGHS
All the flavor without the fuss, these chicken thighs come together in a flash. Serve with Mexican-style street corn and beans.
Provided by Soup Loving Nicole
Categories Chicken Thighs
Time 2h17m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
- Preheat an outdoor grill over medium-high heat and lightly oil the grate.
- Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.
Nutrition Facts : Calories 398 calories, Carbohydrate 1.6 g, Cholesterol 188.4 mg, Fat 22.7 g, Fiber 0.4 g, Protein 45 g, SaturatedFat 4.2 g, Sodium 200.1 mg
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- Place chicken in a medium bowl and add 1 1/2 cups of yogurt, 2 chopped garlic cloves, rosemary and lemon juice. Let mixture marinate at least 15 minutes or up to overnight
- Coat a broiler pan or a stove top grill pan with cooking spray. Place grill pan over medium-high heat and cook chicken and peppers, turning once, until chicken is cooked through, about 3 to 4 minutes per side. Or, broil, turning once, until chicken is cooked through, about 3 to 4 minutes per side.
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