Grilled Chicken Breasts With Plum Salsa Recipes

GRILLED CHICKEN BREASTS WITH PLUM SALSA

Steps:

• To prepare chicken: combine the first 4 ingredients. Rub chicken with brown sugar mixture.
• Heat the oil in a grill pan or nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done.
• While the chicken is cooking, combine remaining ingredients in a bowl. Serve with chicken. ( I made my salsa a few hours in advance to let the flavors marry).

GRILLED HOISIN CHICKEN AND PLUMS

Steps:

• Preheat a grill to medium. Combine the hoisin sauce, vinegar, 1 tablespoon olive oil, the ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Remove 3 tablespoons of the mixture to a separate large bowl; add the chicken and toss to coat. Add the plums to the remaining hoisin mixture and toss to coat.
• Brush the grill grates with olive oil. Add the chicken, skin-side down, and grill until marked and cooked through, 10 to 12 minutes per side; transfer to a large plate. Place the plums cut-side down on the grill; cook until just softened, 3 to 5 minutes. Transfer to the plate with the chicken.
• Toss the arugula with the remaining 1 tablespoon olive oil, the lemon juice and cashews; season with salt. Serve with the grilled chicken and plums.

GRILLED SPICED CHICKEN AND PLUMS

Steps:

• Preheat a grill to medium. Season the chicken with 1 teaspoon allspice, 1/4 to 1/2 teaspoon cayenne, and salt and black pepper to taste; transfer to a large bowl and toss with 1 garlic clove, 2 tablespoons olive oil and half of the lemon juice. Toss the plums with 1 teaspoon olive oil, the remaining 1/4 teaspoon allspice and a pinch each of cayenne and salt in another large bowl.
• Grill the chicken, turning occasionally, until marked, 10 minutes. Cover and continue grilling until cooked through, 15 to 20 minutes. (Move the chicken to a cooler part of the grill if it's getting too dark.) Grill the plums, flipping, until slightly softened, 5 minutes. Transfer the chicken and plums to a platter; brush the chicken with the honey.
• Meanwhile, bring a large pot of salted water to a boil. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water; pat dry and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil and the almonds; season with salt and black pepper and toss to coat.
• Whisk the yogurt with the remaining grated garlic and lemon juice in a small bowl; season with salt. Serve the chicken with the plums and broccoli; spoon the yogurt sauce over the broccoli.

BAKED CHICKEN WITH PLUM TOMATO SALSA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine mustard, mayonnaise, garlic, and zest and juice of 1 lime in a large bowl. Mix well. Sprinkle chicken drumsticks and thighs with salt and garlic pepper. Add chicken to the bowl and coat well. Place chicken into a baking dish.
• Bake in the preheated oven until chicken is golden brown and juices run clear, about 40 minutes.
• Meanwhile, combine tomatoes, jalapeno, onion, and cilantro in a bowl. Season with salt and juice of 1 lime.
• Remove chicken from the oven and serve with pan juices and a generous portion of salsa on top. Garnish with parsley.

CHICKEN BREASTS WITH PLUM SALSA AND BASMATI RICE

Steps:

• Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
• In a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and sugar. Cover, and refrigerate about 30 minutes.
• Meanwhile, season chicken with fresh rosemary, salt, and pepper.
• Heat vegetable oil in a large skillet over medium-high heat. Place chicken breasts in hot oil, and brown about 1 minute per side. Reduce heat to medium, and cook chicken about 5 more minutes per side. Serve over rice with plum salsa.

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 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 1/4-inch-thick slices and serve it with the salsa.

GRILLED PLUM CHICKEN

Steps:

• Combine the vinegar, mustard, salt, and pepper in a small bowl. Gradually whisk in the oil. Pour over chicken and marinate in the refrigerator for 6 hours, or overnight.
• Preheat grill to high. Grill chicken about 12 minutes, flipping once. Brush each breast with plum sauce and grill 1 minute more.

ROASTED CHICKEN LEGS WITH PLUM CHILI SALSA

Steps:

• Make the marinade:
• In a food processor purée the plums, the garlic paste, the oil, the soy sauce, the orange juice, the vinegar, the sugar, the jalapeño, the gingerroot, the mustard, and black pepper to taste until the mixture is smooth. In a large saucepan bring the marinade to a boil, simmer it, stirring occasionally, for 10 minutes, or until it is reduced to about 2 cups, and let it cool.
• In a large shallow dish arrange the chicken, pricked in several places with a fork, in one layer, pour the marinade over it, reserving 1/4 cup for the salsa, and let the chicken marinate, covered and chilled, turning it once, for at least 1 hour or, preferably, overnight. Transfer the chicken to an oiled rack set over a foil-lined roasting pan, spoon the marinade over it, and roast the chicken in the upper third of a preheated 450°F. oven for 30 to 35 minutes, or until it is cooked through.
• Make the salsa while the chicken is roasting.
• Arrange the chicken on a heated platter, garnish it with the plum wedges, the lime wedges, and the mint leaves, and serve it hot or at room temperature with the salsa.