Grilled Chicken With Charred Salsa Recipes

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CHILE-RUBBED GRILLED CHICKEN WITH SALSA



Chile-Rubbed Grilled Chicken With Salsa image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 skinless, boneless chicken breasts (about 2 1/4 pounds)
1 tablespoon extra-virgin olive oil, plus more for brushing
1 small clove garlic, finely grated
1 1/2 teaspoons ancho chile powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon paprika
1/4 to 1/2 teaspoon chipotle chile powder
4 teaspoons fresh lime juice, plus lime wedges for serving
Kosher salt
2 tomatoes, diced
3 tomatillos, husked, rinsed and diced
1/4 cup finely diced red onion

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 AND CHARRED CORN SALAD



Grilled Chicken and Charred Corn Salad image

This is the perfect salad for any time of the year. Inspired by a recipe in Canadian Living magazine.

Provided by Dawn

Categories     Salad     Green Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 12

4 skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 ears corn, husked
1 bunch fresh asparagus, trimmed
¼ cup olive oil, divided
4 teaspoons white wine vinegar
1 clove garlic, minced
½ teaspoon Dijon mustard
¼ teaspoon ground paprika
2 large tomatoes, chopped
8 cups torn romaine lettuce
1 green onion, sliced

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Sprinkle chicken breast with salt and pepper. Brush corn and asparagus with 1 tablespoon olive oil.
  • Place chicken and corn on the grill; close the lid. Grill, turning chicken once and corn as needed, until chicken is no longer pink and corn is charred, 10 to 15 minutes. Remove to a cutting board. Add asparagus and grill, turning often, for 6 minutes.
  • Slice chicken diagonally. Cut corn from cobs; cut asparagus into 1-inch pieces.
  • Whisk vinegar, garlic, mustard, paprika, and remaining olive oil together. Season dressing with salt and pepper.
  • Toss chicken, corn, asparagus, tomatoes, lettuce, and green onion together in a large bowl with the dressing.

Nutrition Facts : Calories 349.9 calories, Carbohydrate 20.9 g, Cholesterol 67.2 mg, Fat 17.5 g, Fiber 7.1 g, Protein 30.8 g, SaturatedFat 2.9 g, Sodium 136.9 mg, Sugar 7.4 g

PINEAPPLE SALSA CHICKEN



Pineapple Salsa Chicken image

These flavorful chicken breasts are grilled to perfection, then topped with a sweet and spicy, colorful pineapple salsa. The dish is mildly spicy, however you can adjust the amount of jalapeno to suit your tastes. Use your favorite brand of seasoning and adjust the salt right before serving, as some brands are saltier than others.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 10

4 (6 ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
2 tablespoons Jamaican jerk seasoning
1 cup diced pineapple
¼ cup diced red bell pepper
1 small jalapeno pepper, seeded and minced
2 tablespoons minced red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
¼ teaspoon salt

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Pound chicken to a 1-inch thickness for even grilling. Brush oil over chicken and sprinkle Jamaican jerk seasoning evenly on both sides. Set aside.
  • Combine pineapple, red pepper, jalapeno pepper, red onion, cilantro, lime juice, and salt in a small bowl for the salsa. Set aside.
  • Place chicken on the hot grill and lower heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 12 to 14 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest for 5 minutes.
  • Top chicken with salsa mixture and serve.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 13.9 g, Cholesterol 96.9 mg, Fat 7.7 g, Fiber 1.7 g, Protein 36 g, SaturatedFat 1.6 g, Sodium 891.8 mg, Sugar 11.1 g

GRILLED CHICKEN WITH SALSA



Grilled Chicken with Salsa image

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

1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon canola oil
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
TOMATO-PINEAPPLE SALSA:
4 plum tomatoes, chopped
1 cup cubed fresh pineapple
1/2 cup chopped sweet red pepper
1/3 cup chopped red onion
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped

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

GRILLED FRENCH CUT CHICKEN WITH GARDEN SALSA



Grilled French Cut Chicken with Garden Salsa image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 1 serving

Number Of Ingredients 17

1 (10-ounce) chicken breast
4 cups mixed leaf greens, (3 types)
6 ounces garden salsa, recipe follows
4 potatoes
1 tablespoon butter
Olive oil
Salt and pepper
1 cup rice wine vinegar
3 cups olive oil
5 cups diced yellow squash
8 cups tomatoes, diced fine
2 1/2 cups red onion, diced fine
1 cucumber, peeled and seeded, diced fine
1 cup red pepper, diced fine
2 tablespoon cracked black pepper
4 tablespoons fresh basil
Salt, to taste

Steps:

  • Preheat oven to 375 degrees F. Mark chicken breast on grill, finish in oven for 20 minutes. Toss the mixed greens with 4 ounces garden salsa. Place mixed greens on a dinner plate top with chicken breast. Finish with 2 ounces of salsa and place grilled potatoes around outside of plate.
  • Preheat oven to 375 degrees F. Clean and butter whole potatoes, bake until soft, about 1 hour. Cut cooked potatoes in quarters, toss in oil and season with salt and pepper. Chill until ready to use.
  • Yield: 1 serving
  • Mix vinegar and olive oil. Mix all vegetables and season. Pour liquid over vegetables, cover and store in the refrigerator until ready to use.

GRILLED CHICKEN BREASTS WITH SALSA AND FRIED CAPERS



Grilled Chicken Breasts With Salsa and Fried Capers image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

2 whole chicken breasts, with skin, halved
3 to 4 tablespoons olive oil
1 clove garlic, minced (green part removed)
2 tablespoons lemon juice
1 tablespoon fresh rosemary leaves
4 tomatoes, sliced thin
1/2 cup salted capers, soaked
Flour for dredging
Peanut oil for deep frying
1/2 cup Italian parsley, chopped
1 tablespoon fresh ginger, minced
Coarse salt and freshly ground pepper to taste

Steps:

  • Wipe the chicken pieces dry with paper towels. Combine two tablespoons olive oil with the garlic, lemon juice and rosemary. Mix well, spread over the chicken breasts and marinate them for 30 to 45 minutes.
  • Meanwhile, preheat oven to 375 degrees. Oil a baking sheet and place the tomatoes on the sheet in one layer. Bake for 30 to 45 minutes or until they are browned and dried out (they will not look very attractive, but this does not matter).
  • Rinse the capers under cold running water. Dry them well and dredge them with flour. Heat an inch of peanut oil until just below smoking (you can use a small saucepan) and deep fry the capers until they are golden brown. Drain them on paper towels.
  • Chop the tomatoes and mix them with the parsley and ginger. Moisten with the remaining olive oil, season with salt and pepper and set aside.
  • Preheat broiler or coals. Season the chicken breasts with salt and pepper and cook them for 10 to 12 minutes on each side or until they are done. Place them on a platter and top with the tomato-ginger mixture and sprinkle with the capers and parsley.

Nutrition Facts : @context http, Calories 526, UnsaturatedFat 37 grams, Carbohydrate 6 grams, Fat 48 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 515 milligrams, Sugar 2 grams, TransFat 0 grams

GRILLED CHICKEN WITH CITRUS SALSA



Grilled Chicken with Citrus Salsa image

This grilled chicken with citrus salsa makes the perfect warm-weather dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 15

1/4 cup plus 1 tablespoon fresh lime juice
1/4 cup plus 1 tablespoon olive oil
2 jalapeno peppers, 1 thinly sliced, 1 diced
4 boneless skinless chicken breasts, trimmed of fat
Coarse salt, to taste
Freshly ground pepper, to taste
2 dashes tequila (optional)
1 navel orange, peeled, sectioned and cut into 1/4-inch pieces
1 small pink grapefruit, peeled, sectioned and cut into 1/4-inch pieces
4 scallions, thinly sliced
10 yellow and/or red cherry tomatoes, seeded and diced
Grated zest of 1/2 orange and 1/2 lime
1/4 cup chopped fresh, cilantro
4 tomatillos, diced (optional)
4 handfuls of mesclun or other mixed greens

Steps:

  • In a shallow bowl, combine 1/4 cup of each of the lime juice, olive oil, and jalapeno slices. Rub chicken with salt and pepper, add to marinade. Add a dash of tequila. Marinate for at least half an hour.
  • In a medium bowl, combine citrus fruit, scallions, tomatoes, remaining lime juice and olive oil, zests, salt and pepper, diced jalapeno, cilantro, tomatillos, and remaining tequila. Set aside.
  • Remove chicken from marinade. Cook on a hot grill for about 5 minutes on each side, or until cooked through. Remove from grill and let stand 5 minutes.
  • Divide greens among four plates. Slice chicken and arrange on top of greens. Spoon salsa over each salsa and serve immediately.

GRILLED CHICKEN WITH CHARRED-SCALLION CHIMICHURRI



Grilled Chicken With Charred-Scallion Chimichurri image

Bright and tangy chimichurri gets a deep smoky hit from charred scallions. This entire weeknight meal is prepared on the grill, taking advantage of tender chicken cutlets that cook up in just 5 minutes. Grilling lettuce brings out its inherent sweetness, and here, romaine gets caramelized on the outside to complement cool, crisp centers. Any leftover scallion chimichurri makes a tasty sandwich spread, or pairs beautifully with roasted salmon or steak.

Provided by Kay Chun

Categories     dinner, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Vegetable oil, for greasing
2 large heads (about 1 1/2 pounds) romaine lettuce, trimmed and quartered
12 scallions, trimmed and halved crosswise
1 cup extra-virgin olive oil
Kosher salt and pepper
1 1/2 pounds boneless, skinless chicken breasts, halved and pounded 1/4-inch-thick
1/2 cup packed parsley leaves, finely chopped
1/4 cup red wine vinegar
3 garlic cloves, minced
1 tablespoon fresh oregano leaves, finely chopped
1/2 teaspoon red-pepper flakes
Lemon wedges, for serving

Steps:

  • Heat grill to medium-high and lightly grease grates with vegetable oil.
  • Meanwhile, toss romaine and scallions with 2 tablespoons of the olive oil and season with salt and pepper. Arrange in an even layer and grill, turning occasionally, until lightly charred and softened all over, about 5 minutes for the romaine and scallion greens, and about 10 minutes for the scallion bulbs. Transfer romaine to a large serving platter. Transfer scallions to a cutting board and let cool, then coarsely chop.
  • Rub chicken with 2 tablespoons of the olive oil and season with salt and pepper. Grill until golden underneath, about 3 minutes. Flip and cook until chicken is golden and cooked through, about 2 minutes longer. Transfer to a platter.
  • Meanwhile, in a small bowl, prepare the chimichurri: Combine parsley, vinegar, garlic, oregano, red-pepper flakes, chopped grilled scallions and the remaining 3/4 cup olive oil. Season with salt and pepper.
  • Divide chicken and romaine among plates and drizzle with some of the chimichurri. Serve with lemon wedges and extra chimichurri on the side.

GRILLED SALMON WITH CHARRED TOMATO SALSA



Grilled Salmon with Charred Tomato Salsa image

Make and share this Grilled Salmon with Charred Tomato Salsa recipe from Food.com.

Provided by Sharon123

Categories     Very Low Carbs

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

4 tomatoes, about 1/2 pound
2 jalapeno peppers
2 poblano chiles
1 small onion, peeled
1/4 cup minced fresh cilantro
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 (6 ounce) salmon fillets
fresh thyme (optional)

Steps:

  • Preheat broiler.
  • Place first 4 ingredients on a broiler pan and broil 10 minutes or until tomatoes are tender and onion is slightly blackened.
  • Cool 5 minutes.
  • Core tomatoes, discard cores.
  • Coarsely chop tomatoes, peppers, chiles, and onion; place in a bowl.
  • Add cilantro, oil, salt, and black pepper; toss gently.
  • Prepare grill.
  • Place salmon, skin side down, on a grill rack.
  • Grill 10 minutes or until fish flakes easily when tested with a fork.
  • Top with about 2 Tbs.
  • salsa; garnish with thyme, if desired.
  • Yields 6 servings.

Nutrition Facts : Calories 236.2, Fat 7.5, SaturatedFat 1.2, Cholesterol 87.5, Sodium 312.5, Carbohydrate 6.2, Fiber 1.6, Sugar 3.6, Protein 34.8

GRILLED CHICKEN WITH CHARRED SALSA



Grilled Chicken With Charred Salsa image

Make and share this Grilled Chicken With Charred Salsa recipe from Food.com.

Provided by Chef mariajane

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup florida narural brand premium orange juice
2 tablespoons olive oil
3 garlic cloves, finely chopped
1/2 teaspoon salt
4 boneless skinless chicken breasts
8 ripe roma tomatoes
2 jalapeno peppers, seeded
2 small red onions, halved
1/2 teaspoon salt
2 tablespoons lime juice
1 orange, zest of
1/4 cup cilantro, chopped
8 floured tortillas (6-inch rounds)

Steps:

  • Have coals ready or grill ready with hot flames. In medium bowl, stir together orange juice, oil, garlic, add 1/2 teaspoons salt. Marinate chicken for 15 minutes.
  • Meanwhile, place tomatoes, peppers and onions on grill rack. Grill, turning occasionally, for 5 minutes until charred. Set aside.
  • Grill chicken breasts, turning once, for 12-15 minutes.
  • Meanwhile, chop tomatoes, seeded peppers and onion. Scrape into mixing bowl and toss with 1/2 teaspoons salt, lime juice, orange zest and cilantro. Serve with warm tortillas and salsa.

Nutrition Facts : Calories 677.9, Fat 19.4, SaturatedFat 4, Cholesterol 68.4, Sodium 1557.1, Carbohydrate 83.7, Fiber 6.7, Sugar 9.2, Protein 40.7

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From keeprecipes.com


SPICY GRILLED CHICKEN WITH CHARRED CORN AND AVO SALSA
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From crushmag-online.com


GRILLED CHICKEN WITH FRESH TOMATO BASIL SALSA - THE LEMON BOWL®
Sprinkle to taste with salt and pepper. Grill chicken breasts for 9-10 minutes, flipping once. Remove from grill once the internal temp is 165°F. While chicken is cooking, mix together your fresh tomato basil salsa in a medium bowl. Combine all ingredients and season with salt and pepper to taste.
From thelemonbowl.com


RECIPE: A PLATTER OF GRILLED CHICKEN BREASTS WITH FRESH MINT SALSA ...
2022-05-10 1. Sprinkle the chicken on both sides with salt and pepper. Rest at room temperature for 30 minutes. 2. Prepare a charcoal grill or heat a gas grill to medium-high on one side and low on the other.
From bostonglobe.com


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