Grilled Chicken Breasts With Plum Salsa Recipes

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CRISPY GARLIC GRILLED SPLIT CHICKEN BREAST



Crispy Garlic Grilled Split Chicken Breast image

Learn the secret of moist and tender split chicken breast on a gas grill that will have you doing this economical recipe for friends and family. Just use these easy to follow step by step photo instructions. You can do it tonight.

Provided by Dan Mikesell AKA DrDan

Categories     Main Course

Time 1h30m

Number Of Ingredients 6

2 bone-in skin-on chicken breasts (AKA split chicken breast)
1 teaspoon kosher salt
1 1/2 teaspoon aluminum free baking powder (optional)
1/2 teaspoon black pepper
1 teaspoon garlic powder
¼-½ teaspoon cayenne pepper (optional)

Steps:

  • Trim chicken breasts by removing any trim-able fat. and excess skin and the rib section. Cut in half or thirds depending on size. Pat dry.
  • Mix ingredient of rub very well.
  • Apply rub to skin heavy, and lightly to cut edges. Shake off excess. Don't try to use all the rub.
  • Preheat grill to a surface temperature of about 450°, which is medium-high on most grills. Keep one of the outside burners off to create a cooler area. You want the chicken to rest at room temperature for 15-20 minutes before starting to grill.
  • Place the chicken pieces skin side up and grill for 5-6 minutes. Flip skin down for 3-4 minutes. Keep doing flips and when the skin is down, only do 3-4 minutes. If the skin is getting too dark, do the skin-side-down time over the turned-off burner.
  • Grill to an internal temperature of 165°. About 30 minutes total grill time depending on your grill and sizes of chicken pieces.

Nutrition Facts : Calories 196 kcal, Carbohydrate 0.4 g, Protein 30 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 1179 mg, Fiber 0.2 g, Sugar 0.003 g, UnsaturatedFat 5 g, ServingSize 1 serving

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 CHICKEN BREASTS WITH PLUM SALSA



Grilled Chicken Breasts With Plum Salsa image

This one is not only quick and easy, it's also pretty healthy. You could also replace the plums with peaches, nectarines, or pineapple. From Cooking Light.

Provided by cookiedog

Categories     Chicken Breast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
4 (4 ounce) boneless skinless chicken breast halves
2 teaspoons vegetable oil
1 cup chopped ripe plum (about 2 plums)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onions
2 teaspoons cider vinegar
1/4 teaspoon hot sauce
1/8 teaspoon salt

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).

Nutrition Facts : Calories 176.6, Fat 3.8, SaturatedFat 0.7, Cholesterol 65.8, Sodium 446.7, Carbohydrate 7.7, Fiber 0.7, Sugar 6.6, Protein 26.6

CHICKEN WITH PLUM GLAZE



Chicken with Plum Glaze image

A simple Asian dish with a savory-sweet bite. If you don't have plum jam, you can use apricot preserves instead. Serve with baked squash and wild rice mix, if desired.

Provided by Chef Rick

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 50m

Yield 4

Number Of Ingredients 6

1 (2.5 pound) whole chicken, cut into pieces
salt and ground black pepper to taste
⅔ cup plum jam
1 ½ teaspoons ground black pepper
1 ½ teaspoons minced fresh ginger root
1 ¼ teaspoons prepared horseradish

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  • Season the chicken pieces with salt and pepper to taste and place skin-side-up onto the prepared baking sheet. Bake in the preheated oven for 20 minutes.
  • While the chicken is baking, stir together the plum jam, 1 1/2 teaspoons pepper, ginger, and horseradish in a small bowl. After the chicken has baked 20 minutes, brush with the plum glaze and return to the oven.
  • Continue baking until no longer pink at the bone and the juices run clear, 20 to 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 496.2 calories, Carbohydrate 37.6 g, Cholesterol 119.7 mg, Fat 21.1 g, Fiber 0.3 g, Protein 37.9 g, SaturatedFat 5.9 g, Sodium 120.3 mg, Sugar 34.1 g

CHICKEN BREASTS WITH PLUM SALSA AND BASMATI RICE



Chicken Breasts with Plum Salsa and Basmati Rice image

Skinless chicken breasts are seasoned with rosemary and pan-fried, then served over basmati rice with a unique, sweet and spicy plum and habaneros salsa. Pair with green beans and toasted pine nuts.

Provided by DAMESTJERNELYS

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 50m

Yield 2

Number Of Ingredients 11

1 ½ cups water
1 cup uncooked basmati rice, rinsed and drained
¾ pound plums, pitted and chopped
½ medium red onion, minced
3 habanero peppers, seeded and minced
3 tablespoons minced fresh cilantro
1 teaspoon sugar
¾ pound boneless, skinless chicken breasts
2 teaspoons fresh rosemary, minced
salt and pepper to taste
2 teaspoons vegetable oil

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.

Nutrition Facts : Calories 660.3 calories, Carbohydrate 98.5 g, Cholesterol 98.8 mg, Fat 8.4 g, Fiber 4 g, Protein 48.2 g, SaturatedFat 1.7 g, Sodium 114.9 mg, Sugar 20.7 g

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