Grilled Chicken With Tomato And Cucumbers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICY GRILLED CHICKEN WITH TOMATO-CUCUMBER RELISH



Spicy Grilled Chicken With Tomato-Cucumber Relish image

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

1 teaspoon cracked cumin seeds
1 teaspoon cracked coriander seeds
1 teaspoon cracked mustard seeds
1 medium tomato, diced small
1 cucumber, peeled and seeded if desired, diced small
1 teaspoon minced fresh chile pepper of your choice
1/2 cup fresh lemon juice
1 tablespoon sugar
Kosher salt and pepper to taste
1 teaspoon ground turmeric
1 tablespoon ground ginger
1 tablespoon chile powder
1 tablespoon curry powder
8 bone-in chicken thighs, about 8 ounces each

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 BASIL CHICKEN AND TOMATOES



Grilled Basil Chicken and Tomatoes image

Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It's one of those basil recipes that tastes just like summer. -Laura Lunardi, West Chester, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

3/4 cup balsamic vinegar
1/4 cup tightly packed fresh basil leaves
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
8 plum tomatoes
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • For marinade, place first five ingredients in a blender. Cut 4 tomatoes into quarters and add to blender; cover and process until blended. Halve remaining tomatoes for grilling., In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally. Reserve remaining marinade for serving., Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 165°, 4-6 minutes per side. Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side. Serve chicken and tomatoes with reserved marinade.

Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 171mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

GRILLED CHICKEN WITH CUCUMBER, RADISH, AND CHERRY TOMATO RELISH



Grilled Chicken with Cucumber, Radish, and Cherry Tomato Relish image

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

1/4 cup white-wine vinegar, plus more to taste
1/4 cup water
1 teaspoon sugar
2 garlic cloves, smashed
1 small jalapeno chile, stem, ribs, and seeds removed (optional), quartered
Coarse salt and freshly ground pepper
1 English cucumber (12 ounces), peeled, seeded, and cut into 1/4-inch dice
5 radishes, very thinly sliced
8 ounces cherry tomatoes, halved, or quartered if large
1 small red onion, cut into 1/4-inch dice
6 boneless, skinless chicken breast halves (2 pounds)
Vegetable oil, for grill
1 cup fresh mint, torn into 1/2-inch pieces, plus sprigs for garnish

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 BREASTS WITH SPICY CUCUMBERS



Grilled Chicken Breasts With Spicy Cucumbers image

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

4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1 1/4 teaspoons fine sea salt
1 teaspoon black pepper, more as needed
1/2 teaspoon smoked sweet paprika
Finely grated zest of 1 lime
2 garlic cloves, grated on a Microplane
2 tablespoons extra-virgin olive oil, more for drizzling
1/3 cup packed fresh cilantro leaves
1/3 cup packed fresh parsley leaves
3 tablespoons extra-virgin olive oil
2 to 3 jalapeños, seeded and chopped
2 garlic cloves, finely grated or minced
1/2 teaspoon fine sea salt, more to taste
1 teaspoon fresh lime juice, more to taste
3 Persian cucumbers, thinly sliced (about 2 1/4 cups)

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

GRILLED CHICKEN WITH MUSTARD BARBECUE SAUCE AND TOMATO SALAD



Grilled Chicken with Mustard Barbecue Sauce and Tomato Salad image

For this cookout-ready dinner, grilled chicken gets glazed with a sweet and tangy South Carolina-ish barbecue sauce. The simple salad of grilled onions, raw tomatoes, and pickled green beans provides a bright counterpart to the chicken's smoky char.

Provided by Kat Boytsova

Categories     Grill     Vinegar     Honey     Grill/Barbecue     Paprika     Mustard     Chicken     Onion     Green Bean     Tomato     Summer     Labor Day     Fall     Backyard BBQ     Entertaining     Wheat/Gluten-Free     Dairy Free     Dinner

Yield 6-8 servings

Number Of Ingredients 14

2 Tbsp. extra-virgin olive oil, plus more for grill
¼ cup apple cider vinegar
¼ cup (packed) light brown sugar
2 Tbsp. honey
2 tsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. paprika
¼ tsp. cayenne pepper
½ cup plus 2 Tbsp. country-style mustard
5-6 lb. skin-on, bone-in chicken breasts and/or whole legs
2 Tbsp. plus 3 tsp. kosher salt, divided, plus more
2 large sweet onions, sliced into ½"-thick rounds
1 (15-oz.) jar pickled green beans
2 lb. tomatoes, halved if large, sliced into ½"-thick rounds

Steps:

  • Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to medium-high heat and the remaining burners to medium-low heat). Clean and lightly oil grate.
  • Mix vinegar, brown sugar, honey, Worcestershire, garlic powder, paprika, cayenne, and 1/2 cup mustard in a medium bowl; set aside.
  • Season chicken on all sides with 2 Tbsp. plus 2 tsp. salt. Grill chicken skin side down over direct heat, turning halfway through or whenever there is a flare, until lightly charred, 5-8 minutes. Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times and keeping covered, until an instant-read thermometer inserted into the thickest part of the breast registers 140°F, 15-20 minutes. The smaller pieces will go more quickly ,and you can transfer them to a rimmed baking sheet until all pieces are ready.
  • Uncover grill and return any pieces from baking sheet back to grill. Using a brush, generously baste chicken with reserved sauce. Continue to grill, turning every 1-2 minutes and basting the other side, until the internal temperature of thickest part of breast registers 155°F and sauce is shiny and lacquered, about 6 minutes. Transfer chicken to a cutting board as pieces are done (again, the smaller pieces will go more quickly). Let rest 10 minutes before separating drumsticks from thighs and slicing chicken breast in half on a bias.
  • While chicken rests, gently toss onions, 2 Tbsp. oil, and 1 tsp. salt in a medium bowl, being careful not to break up onion rounds into rings. Grill over medium-low heat, turning once, until charred on both sides and tender, 10-15 minutes.
  • Whisk 2 Tbsp. bean pickling liquid and remaining 2 Tbsp. mustard in a large bowl. Drain beans and add to bowl. Add tomatoes and grilled onions. Toss to combine; season with salt.
  • Arrange chicken on a large platter and serve with salad alongside.
  • Do Ahead: Sauce can be made 3 days ahead. Cover and chill.

GRILLED CHICKEN BREAST WITH CUCUMBER RELISH



Grilled Chicken Breast with Cucumber Relish image

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

4 boneless, skinless chicken breasts (2 pounds total), pounded 1/2 inch thick
Kosher salt and freshly ground pepper
3 mini cucumbers, chopped (1 cup)
1 scallion, thinly sliced
1/2 red jalapeño (ribs and seeds removed for less heat, if desired), halved and thinly sliced
1/4 cup unseasoned rice vinegar
2 tablespoons sugar
Vegetable oil, for grill
2 tablespoons extra-virgin olive oil
1/4 cup fresh mint leaves, for serving

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.

GRILLED CHICKEN WITH TOMATO AND CUCUMBERS



Grilled Chicken With Tomato and Cucumbers image

I like the recipe because, it has onion in it. Onion is my favorite veggie. It tastes SOOOOO good you have to try it. But, if you are making for children leave the cilantro. I found it on the internet And changed it to make it my own. Strain the lime juice. It is heart healthy.

Provided by Amanda W.

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
oil, as needed
1 medium tomatoes, seeded and chopped or 1/4 cup chopped tomato
1/2 small cucumbers, peeled, seeded and chopped or 1/4 cup chopped cucumber
2 tablespoons finely chopped onions
2 tablespoons finely chopped fresh cilantro
1 tablespoon lime juice
1/2 teaspoon salt
garlic powder
pepper

Steps:

  • 1. Heat the grill over medium flame, or coals.
  • 2. While grill heats, toss together tomato, cucumber, onion, cilantro, lime juice and salt. Refrigerate for 30 minutes.
  • 3. Brush chicken breasts with oil and grill until no longer pink; about 7-8 minutes per side. Also sprinkle garlic powder and pepper on chicken while grilling.
  • 4. Drain salsa if necessary and serve chicken.

Nutrition Facts : Calories 148.8, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 430.4, Carbohydrate 3.4, Fiber 0.7, Sugar 1.7, Protein 25.6

GRILLED CHICKEN WITH AVOCADO CUCUMBER SALAD



Grilled Chicken with Avocado Cucumber Salad image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 13

4 boneless and skinless chicken breasts, about 2 pounds
1 tablespoon extra-virgin olive oil
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
1 Kirby cucumber with peel, coarsely chopped
1 cup grape or cherry tomatoes and/or yellow pear tomatoes, halved
1/4 red onion, diced
1 tablespoon chopped fresh tarragon
1 teaspoon grated lemon zest (about 1/2 lemon)
Freshly squeezed juice half a lemon (1 to 2 tablespoons)
1/2 teaspoon kosher salt
Pinch cayenne pepper
1 ripe Hass avocado

Steps:

  • 1. In between 2 large sheets of plastic wrap, pound out 1 breast with the flat side of a meat mallet, until it becomes a thin piece, about 1/4- to 1/2-inch thick. Repeat with the rest of the chicken.
  • 2.Heat a grill pan or preheat an outdoor grill to medium-high. Brush chicken breasts lightly with olive oil and season with coriander, salt, and black pepper to taste. Grill chicken, in batches if necessary, turning once, until cooked through, about 2 minutes per side.
  • 3. Toss cucumber, tomatoes, onion, tarragon, lemon zest and juice, salt, and cayenne pepper in a serving bowl. Halve and pit avocado; press a knife into pit, twist, and lift out. Score flesh using a knife, and use a spoon to scoop it from skins and into salad; toss gently to combine. Serve chicken topped with salad.

GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD



Grilled Chicken with Tomato-Cucumber Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 12

1 clove garlic
1 teaspoon kosher salt, plus more to taste
1 tablespoon extra-virgin olive oil
1/4 lemon, juiced (about 1 tablespoon)
1 cup pear tomatoes, sliced in rounds
1 kirby cucumber, unpeeled, quartered lengthwise and sliced
3 pepperoncini peppers, stemmed and minced
1 tablespoon chopped fresh dill
Freshly ground black pepper
4 chicken paillards (scaloppini), about 4 ounces each
Olive oil spray
Freshly ground black pepper

Steps:

  • Smash the garlic clove, sprinkle with 1 teaspoon of salt and with the flat side of a large knife, mash and smear to a coarse paste. Put the garlic paste in a large bowl and stir in the olive oil and lemon juice. Add the tomatoes, cucumber, pepperoncini, and dill and toss. Give a couple of generous grinds of black pepper. Toss again, and set aside.
  • Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Place each paillard on a plate and serve topped with the tomato-cucumber salad.

Nutrition Facts : Calories 203 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 745 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams

GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA



Grilled Chicken with Heirloom Tomato and Avocado Salsa image

A lite and refreshing summer dish to use up some of those garden tomatoes. Quick and tasty dish. I used heirloom because that is what we grow but any type of tomato could be used.

Provided by tcasa

Time 35m

Yield 2

Number Of Ingredients 13

1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoon ground cumin
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
¼ teaspoon chili powder
2 (6 ounce) skinless, boneless chicken breast halves
1 ½ tablespoons olive oil, divided
1 medium ripe avocado, diced
1 medium heirloom tomato, seeded and diced
½ small red onion, diced
1 teaspoon lime juice, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
  • Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
  • Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
  • Slice chicken and top with salsa.

Nutrition Facts : Calories 471.4 calories, Carbohydrate 15.7 g, Cholesterol 96.9 mg, Fat 29.3 g, Fiber 8.4 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 821.4 mg, Sugar 3.8 g

GRILLED CHICKEN & POTATOES W/ TOMATO & CUCUMBER SALAD -



Grilled Chicken & Potatoes W/ Tomato & Cucumber Salad - image

A lemony vinaigrette gives bright floavor to grilled chicken breasts, potatoes, and a summery cucumber-tomato salad with fresh herbs. -- From CookFresh

Provided by dstripling

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs baby potatoes, scrubbed, halved
kosher salt
2/3 cup extra-virgin olive oil
1 1/4 teaspoons finely grated finely grated zest plus 3 Tbs. fresh lemon juice
2 anchovy fillets, rinsed & minced
1 large garlic clove, mashed to a paste with 1/2 tsp. kosher salt
4 small boneless skinless chicken breast halves
1/2 large seedless cucumber, pelled in stripes, seed core removed, cut into 1/2-inch pieces
1 pint cherry tomatoes, halved
basil
cilantro
chives

Steps:

  • Prepare a medium-high gas range or charcoal grill fire.
  • Put the potatoes in a 3-quart saucepan of well-salted water. Boil over high heat until nearly cooked through but still a little firm, about 5 minutes.
  • Shake the oil, lemon zest and juice, anchovies, garlic paste, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a jar with lid.
  • Drain potatoes, transfer to large bowl, and toss with 3 Tbs. of the vinaigrette.
  • Toss chicken in a medium bowl with 3 Tbs. vinaigrette, 1/2 teaspoons salt, and 1/8 teaspoons pepper.
  • Arrange the chicken on one side of the grill grate and transfer potatoes to foil with a slotted spoon. Cover the grill and cook, turning the chicken and potatoes after about 5 mins., until the chicken is just cooked through and the potatoes are browned, 10 to 12 minutes. Let the chicken rest 5 minutes before slicing.
  • Meanwhile, in a medium bowl, combine the cucumber, tomatoes, herbs (minced to make 1/4 c.), 2 Tbsp. of vinaigrette, and salt and pepper to taste.
  • Slice the chicken, arrange on dinner plates, and drizzle with the remaining vinaigrette. Serve with potatoes and the cucumber salad.

Nutrition Facts : Calories 595.3, Fat 39.6, SaturatedFat 5.8, Cholesterol 77.2, Sodium 242.8, Carbohydrate 31.4, Fiber 5.2, Sugar 4.6, Protein 29.4

GRILLED CILANTRO-LIME CHICKEN THIGHS



Grilled Cilantro-Lime Chicken Thighs image

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

½ cup chopped fresh cilantro
¼ cup olive oil
2 tablespoons lime juice
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
salt and ground black pepper to taste
2 pounds boneless, skinless chicken thighs
lime wedges for garnish

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

More about "grilled chicken with tomato and cucumbers recipes"

GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD RECIPE
grilled-chicken-with-tomato-cucumber-salad image
2017-09-25 Prepare a grill for indirect medium-high heat. Combine brown sugar, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Brush chicken with 1 …
From realsimple.com
5/5 (1)
Total Time 1 hr 20 mins
Servings 4
Calories 519 per serving


CHICKEN, TOMATO, AND CUCUMBER SALAD | BETTER HOMES …
chicken-tomato-and-cucumber-salad-better-homes image
Step 2. For vinaigrette, in a screw-top jar combine the remaining 4 tablespoons oil, the vinegar, thyme, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and shake to combine. Step 3. On four dinner plates, arrange chicken, …
From bhg.com


BBQ & GRILLED WHOLE CHICKEN RECIPES | ALLRECIPES
bbq-grilled-whole-chicken-recipes-allrecipes image
Barbequed Thai Style Chicken. 79. Rich, exciting flavors make this grilled chicken an exotic favorite. Arrange cooked chicken pieces on a serving platter lined with salad greens or a banana leaf. Garnish with cilantro (coriander) …
From allrecipes.com


GRILLED CHICKEN WITH MARINATED TOMATOES AND ONIONS …
grilled-chicken-with-marinated-tomatoes-and-onions image
Directions. Whisk together oil, vinegar, oregano, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl or baking dish. Add tomatoes and onion; toss well. Let marinate at room ...
From foodandwine.com


GRILLED CHICKEN AND POTATOES WITH TOMATO AND …
grilled-chicken-and-potatoes-with-tomato-and image
Cover the grill and cook, turning the chicken and potatoes after about 5 minutes, until the chicken is just cooked through and the potatoes are browned, 10 to 12 minutes total. Let the chicken rest 5 minutes before slicing. Meanwhile, in a …
From finecooking.com


GRILLED CHICKEN WITH TOMATOES AND HERB OIL RECIPE
grilled-chicken-with-tomatoes-and-herb-oil image
Whisk 1/4 tsp. salt and the pepper into herb oil in bowl; add chicken and turn to coat well. Step 3. Set chicken next to grill pan and grill, covered, 5 minutes. Discard marinade. Step 4. Gently toss tomatoes with remaining 2 tbsp. olive …
From myrecipes.com


GREEK CHICKEN KABOBS WITH VEGGIES! + VIDEO!
Greek Chicken Panini: Spread tzatziki or Greek yogurt mixed with a little mayo on each side of sliced ciabatta bread then layer the bottom slice with mozzarella cheese, arugula, sun-dried tomatoes, grilled veggies, feta, and sliced chicken. Top chicken with bread and grill in a greased grill pan, placing a heavy pan on top of the sandwich. Grill panini for 3 minutes per …
From carlsbadcravings.com


GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD RECIPE
Combine tomatoes and cucumber in a medium bowl, and sprinkle with 1/2 teaspoon salt. Toss to coat, and let stand for 30 minutes. Step 2 Meanwhile, preheat oven to 450 degrees. Toss to coat, and let stand for 30 minutes.
From foodnewsnews.com


CUCUMBER TOMATO CHICKEN - RECIPES | COOKS.COM
In a blender blend together ... remaining tomatoes, the cucumber, the bell pepper, the ... parsley. Brush the chicken with the additional oil, season ... the salsa. Yield: 2 servings
From cooks.com


SPICY GRILLED CHICKEN WITH TOMATO-CUCUMBER RELISH - LAZY EIGHT …
2015-08-04 Source: Spicy Grilled Chicken With Tomato-Cucumber Relish Recipe – NYT Cooking. This entry was posted in CUCUMBERS, TOMATOES. Bookmark the permalink. Lazy Eight Stock Farm Mark Bittman’s Grilled Eggplant Salad With Yogurt. Eggplant and Tomato Pie . About. A small farm in Paint Lick, Ky offering Certified Organic CSA Farmshare Memberships. …
From lazyeightstockfarm.com


GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD RECIPE
Aug 12, 2018 - Get the recipe for Grilled Chicken With Tomato-Cucumber Salad . Aug 12, 2018 - Get the recipe for Grilled Chicken With Tomato-Cucumber Salad . Aug 12, 2018 - Get the recipe for Grilled Chicken With Tomato-Cucumber Salad . Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


GRILLED CHICKEN WITH CUCUMBER, RADISH AND CHERRY TOMATO
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. …
From bigoven.com


GRILLED CHICKEN WITH AVOCADO, TOMATO AND CUCUMBER | KETO RECIPE
Instructions. To make salsa, in a bowl combine tomatoes, cucumber, avocado, scallions and garlic. Sprinkle with juice and zest from 1/2 of lime. Preheat grill to medium. Brush chicken with oil and season with black pepper and cumin. Cover the grill and let the chicken cook for 5-7 minutes, then use tongs to flip the breasts over.
From keto123.us


GRILLED CHICKEN DRUMSTICKS WITH TOMATO CUCUMBER SALAD
Set the EGG for direct cooking without a convEGGtor at 350°F/177°C. Remove the chicken from the brine and pat dry with a paper towel. Discard the brine. Place the chicken on the grid and grill until the thickest part of the chicken reads an internal temperature of 165°F, about 20 minutes. Allow the chicken to rest for 15 minutes before ...
From biggreenegg.com


MEDITERRANEAN GRILLED CHICKEN WITH CUCUMBER YOGURT SAUCE
2020-06-09 Instructions. In a small bowl, mix together the marinade: olive oil, red wine vinegar, garlic, paprika, allspice, salt and dill. Pour marinade over the chicken in a dish or Ziploc bag. Move the chicken around to make sure it’s all coated in marinade. Marinate at …
From kitchenskip.com


MEDITERRANEAN GRILLED CHICKEN WITH LEMON-CUCUMBER RELISH
Step 1. 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°F), turning once. Advertisement. Step 2. Meanwhile, for Lemon-Cucumber Relish, in a medium bowl combine cucumber, tomato, onion, lemon peel, lemon juice, and ...
From bhg.com


ZA’ATAR GRILLED CHICKEN WITH TOMATO CUCUMBER SALAD RECIPE
Directions. Fillet the chicken breasts by placing the chicken breast onto a cutting board. Using a sharp knife, slice the breast horizontally into two even pieces. Filleting the chicken will help the chicken cook more evenly, and allow for more flavor absorption from the marinade. Combine the greek yogurt, lemon juice, garlic, and Za’atar ...
From lakegenevacountrymeats.com


GRILLED CHICKEN WITH CUCUMBER TOMATO SALSA IS SO EASY AND TASTY
2018-09-25 Instructions. Preheat grill to medium-high. Combine 1 tbs oil, coriander, and ¼ tsp each salt and pepper in a small bowl. Brush on both sides of chicken. Grill the chicken, turning once until an instant-read thermometer inserted in the …
From ketchupwithlinda.com


TAHINI-MARINATED CHICKEN THIGHS WITH CUCUMBER-AND-TOMATO …
Step 2. Preheat grill to medium (350°F to 450°F). Coat grill grate with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt. Arrange chicken on grill grate; cover and cook 4 minutes on each side or until done. Arrange chicken on a platter; drizzle with reserved 1/4 cup tahini mixture.
From cookinglight.com


PERUVIAN-INSPIRED GRILLED CHICKEN SKEWERS WITH AVOCADO AJI VERDE …
2022-06-19 Marinate 3 to 4 hours or overnight. After it’s marinated thread onto 6 small metal skewers. For the Avocado Aji Verde Sauce, place all ingredients in a mini blender and puree until smooth, adding enough water so it’s pourable over the chicken. Refrigerate until ready to eat. Can be refrigerated up to 4 days.
From skinnytaste.com


GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD
Remove 8 thin strips of zest from the lemon using a vegetable peeler and set aside. Thinly slice the lemon and place in a small pot with the sugar and 80ml water.
From foodnetwork.co.uk


GRILLED CHICKEN SANDWICH RECIPE - VALENTINA'S CORNER
2022-06-21 The whole family is going to love the recipe! Marinate chicken – Marinate the chicken according to THESE instructions. Cook chicken – Preheat the grill and clean the grill grids. Grill the chicken until cooked. Prep toppings – Meanwhile prepare all the toppings for the sandwich. Make sandwich – Create your sandwich with desired toppings ...
From valentinascorner.com


CHICKEN TOMATO CUCUMBER SALAD RECIPE | COOKING WITH NART
2021-05-04 Instructions. Marinate the chicken in a bowl with the oyster sauce, soy sauce, black soy sauce and ground white pepper. Set aside for 30 minutes. Preheat your convection oven at 437°F or 225°C. Spiralize the cucumber into ribbons with a handheld spiralizer or a Paderno spiralizer, using the straight blade.
From cookingwithnart.com


GRILLED CHICKEN BREASTS WITH TARRAGON BUTTER
Heat the BBQ on high, making sure to oil the grill first. Place 3 tbsp butter (double for 4 portions) in a small bowl and leave at room temperature to soften. Thinly slice the radishes. Pick the tarragon leaves off the stems; finely chop the leaves. Halve the cucumbers lengthwise; thinly slice on an angle.
From makegoodfood.ca


25+ BEST SIDES FOR GRILLED CHICKEN - THE KITCHEN COMMUNITY
Ingredients include macaroni, evaporated milk, milk, cheddar cheese, butter, and paprika (optional). You want to use a standard-sized elbow for the macaroni and avoid jumbo and spiral. Source: thecozycook.com. 2. Paula Deen’s Corn Casserole. One of our favorite new roast chicken sides is Paula Deen’s Corn Casserole recipe.
From thekitchencommunity.org


CHICKEN BREASTS & AVOCADO, TOMATO, & CUCUMBER SALSA RECIPE
Coat pan with cooking spray. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat. Advertisement. Step 2. Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well.
From myrecipes.com


GRILLED CHICKEN BREASTS WITH CUCUMBER TZATZIKI, BROWN RICE, AND ...
Brush chicken breasts with the remaining 1 tablespoon of oil, then season liberally with salt and pepper. Place chicken on the grill (with the lid closed) and cook for 6 minutes. Flip chicken, put cover on, and cook for 6 to 8 minutes more, until a thermometer inserted in the center reads at least 165 degrees. Let chicken rest for 5 minutes.
From mygnp.com


GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD - FOOD NETWORK
1) Smash the garlic clove, sprinkle with 1 tsp of salt and with the flat side of a large knife, mash and smear to a coarse paste. Put the garlic paste in a large bowl and stir in the olive oil and lemon juice. Add the tomatoes, cucumber, pepperoncini, and dill and toss. Give a couple of generous grinds of black pepper. Toss again, and set aside.
From foodnetwork.co.uk


GRILLED CHICKEN THIGHS WITH PEACH, CUCUMBER, TOMATO SALAD
2022-06-16 Remove chicken from grill and let rest 3-4 minutes. In large bowl, whisk together 2 tablespoons olive oil, 1 tablespoon white wine vinegar, 1/2 teaspoon mustard, and 1/2 teaspoon honey. Season with sea salt and pepper, to taste. Add sliced peaches, cucumbers, tomatoes, and lettuce; toss until coated. Slice chicken and serve over salad.
From blog.farmtopeople.com


FAMILY SUNDAY - RECIPE - GRILLED CHICKEN WITH TOMATO …
While grill heats, toss together tomato, cucumber, onion, cilantro, lime juice and salt. Refrigerate for 30 minutes. Refrigerate for 30 minutes. Brush chicken breasts with oil and grill until no ...
From cbc.ca


PERUVIAN GRILLED CHICKEN SALAD - CLOSET COOKING
2022-06-20 The salad is a simple mix of lettuce, bell peppers, cucumber, tomatoes, onions and olives. The grilled chicken is marinated in a Peruvian style marinade and the dressing is a super tasty aji verde (Peruvian green sauce)! The smoky grilled chicken, cool and crunchy salad are simply amazing in the creamy, bright and fresh cilantro dressing!
From closetcooking.com


GRILLED CHICKEN WITH TOMATO AND CUCUMBERS | RECIPES, STUFFED …
Oct 31, 2013 - There’s nothing like a cold, ripe watermelon on a hot summer day. And while the sweet fruit is delicious served alone, it makes a crisp addition to a chunky summer salsa.
From pinterest.com


GRILLED CHICKEN WITH TOMATO AND CUCUMBERS
In a medium bowl toss together tomatoes, cucumber, onion, cilantro, lime juice and salt. Refrigerate for 30 minutes. Refrigerate for 30 minutes. While those flavors marry together, cook chicken on grill until no longer pink in center; about 7-8 minutes per side (make sure while turning chicken you do NOT poke holes in it.
From healthyfoodshouldtastegood.blogspot.com


CHICKEN AND CUCUMBER RECIPES - THERESCIPES.INFO
Add chicken, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until a thermometer reads 170°. Meanwhile, in a large saucepan, combine the sauce ingredients; cook over low heat until heated through.
From therecipes.info


GRILLED CHICKEN WITH TOMATO- CUCUMBER SALAD – QUEENOSA
2022-03-04 Ingredients: For Grilled Chicken: Chicken paillards, around 4 ounce each4 For the Salad:: Olive oil spray Black pepper, freshly ground- to taste: Pear tomatoes, sliced in rounds- 1 cup Kirby Cucumber, unpeeled, quartered lengthwise and sliced- 1 Pepperoncini peppers, stemmed and minced- 3 Lemon juice- 1 tbsp
From queenosa.com


Related Search