Grilled Chicken With Tomato And Cucumbers Recipes

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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 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.

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 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 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.

CHICKEN SALAD WITH TOMATOES AND CUCUMBER



Chicken Salad with Tomatoes and Cucumber image

This Chicken Salad with Tomatoes and Cucumber is made with low-fat yogurt. It's a healthy alternative, and is brimming with beneficial bacteria that aid digestion. Choose whole-wheat pita bread over refined-white versions for additional fiber.

Provided by Martha Stewart

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

Number Of Ingredients 12

1/2 cup plain low-fat yogurt
2 medium tomatoes (6 ounces each), quartered, seeded, and cut into 1-inch chunks
1/2 English cucumber (8 ounces), cut into 1-inch chunks
2 teaspoons coarse salt
2 boneless, skinless chicken breast halves (6 ounces each)
Freshly ground pepper
1 tablespoon fresh lemon juice
1 garlic clove, minced (1 1/2 teaspoons)
4 whole-wheat pitas, halved crosswise
1 small head romaine lettuce (1 pound), leaves separated and torn if large
1/3 cup fresh mint
1 tablespoon fresh oregano

Steps:

  • Place yogurt in a fine sieve set over a small bowl. Let drain for 30 minutes. Combine tomatoes and cucumber in a medium bowl, and sprinkle with 1/2 teaspoon salt. Toss to coat, and let stand for 30 minutes.
  • Meanwhile, preheat oven to 450 degrees. Sprinkle 1 teaspoon salt on both sides of chicken; season with pepper, and transfer to a rimmed baking sheet. Bake until chicken registers 160 degrees on an instant-read thermometer, 20 to 25 minutes. Let stand until cool enough to handle. Shred chicken into 1-inch chunks, and let cool completely.
  • Drain tomato-cucumber mixture. Add drained yogurt, chicken, lemon juice, garlic, and remaining 1/2 teaspoon salt. Season with pepper, and stir.
  • Grill or toast pitas, fill with romaine, and divide chicken salad evenly among all halves. Top with herbs.

Nutrition Facts : Calories 169 g, Cholesterol 26 g, Fiber 4 g, Protein 15 g, Sodium 495 g

EMERIL'S GRILLED CHICKEN PAILLARD WITH TOMATO-CUCUMBER RELISH



Emeril's Grilled Chicken Paillard With Tomato-Cucumber Relish image

From Good Morning America. We only made the chicken paillards and the tomato-cucumber relish, so I don't know how it is with the bruschetta, although I suspect it's great! We're going to do our chicken breasts this way anytime we need a quick and easy recipe.

Provided by Paris D

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 chicken breast halves, boneless and skinless (6-ounces each)
1 large tomatoes, cored and cut into 1/2-inch dice
1 small cucumber, peeled, seeded, and cut into 1/2-inch dice
3 tablespoons green onions, finely sliced (green tops only)
3 tablespoons extra virgin olive oil
2 teaspoons extra virgin olive oil
salt, to taste
black pepper
2 teaspoons fresh lemon juice
creole seasoning
1 bunch arugula, tough stems removed, washed and spun dry
8 slices Italian bread (1/2-inch thick diagonal)
2 1/2 tablespoons olive oil
1 large garlic clove, peeled and crushed

Steps:

  • Preheat the grill to high (500 F). Clean the grill while it is heating with a metal wire grill brush and season with a tightly rolled kitchen cloth coated in vegetable or olive oil.
  • Place each chicken breast half between two sheets of plastic wrap. With the flat side of a meat mallet or the side of a cleaver, working from the outer edges in, gently pound to a thickness of 1/4-inch. Refrigerate, still between the plastic wrap, for 5 minutes.
  • Combine the tomatoes, cucumbers, green onions, 2 tablespoons of the extra virgin olive oil, and a pinch each of salt and pepper and toss to combine. Set aside.
  • In a small bowl, combine the 5 teaspoons remaining oil with the lemon juice, 1/4 teaspoon salt, and pinch freshly ground black pepper and stir to blend.
  • Remove one piece of the plastic wrap from each chicken breast. Rub about 3/4 teaspoon of the olive oil mixture on the exposed side and season lightly with Creole seasoning.
  • Carefully place the chicken, seasoned side down, on the hot grill and quickly peel away the remaining piece of plastic wrap. With a spoon, dab the remaining olive oil mixture onto the exposed chicken and rub evenly over the meat. Cook for 1 1/2 minutes, turn, and cook until the chicken is firm to the touch, about 2 minutes.
  • To serve, place 1 chicken breast in the center of each of 4 large plates and divide the relish among the plates, spooning it partially onto and to the side of the chicken breasts. Arrange the arugula on the sides of the plates with 2 slices of bruschetta. Serve immediately.
  • Bruschetta - Preheat the grill to medium-high.
  • Using a pastry brush, lightly brush both sides of the bread with oil.
  • Place the bread slices on the grill and cook until marked and lightly toasted, about 1 minute per side. Remove from the grill and rub one side of the bread with the crushed garlic.
  • Serve immediately or at room temperature. Makes 8 slices.

Nutrition Facts : Calories 440, Fat 29.1, SaturatedFat 5.2, Cholesterol 46.4, Sodium 284.4, Carbohydrate 25.4, Fiber 2.1, Sugar 3, Protein 19.7

GRILLED CHICKEN WITH TOMATOES AND CORN



Grilled Chicken With Tomatoes and Corn image

While you could rest grilled chicken on a cutting board to ensure the juices don't run out of the meat when it's sliced, a more delicious option is to place the chicken on a pile of tomatoes, corn and red onion. The seasoned drippings act as a no-effort warm dressing, bolstering the flavor of the vegetables and softening their raw edges. Before grilling, the chicken is rubbed with chili powder, the spice mix that typically includes dried oregano, garlic, onion, cumin and ground chiles, for complex flavor with minimal effort. Fresh oregano, while optional, emphasizes the herbs in the chili powder. Use this technique of resting grilled proteins on fresh produce for many summer dinners: pork chops on peaches, steak on chopped scallions and ginger, sausages on radicchio and halloumi on citrus.

Provided by Ali Slagle

Categories     dinner, easy, quick, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds boneless, skinless chicken thighs, patted dry
3 tablespoons extra-virgin olive oil, plus more for greasing the grill grates
1 tablespoon chili powder
Kosher salt (such as Diamond Crystal)
1 1/2 pounds large ripe tomatoes, thinly sliced
1 ear of corn, kernels cut from the cob (about 1 cup kernels)
1 small red onion, thinly sliced
1 tablespoon fresh oregano leaves (optional)

Steps:

  • Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons olive oil, the chili powder and 1/2 teaspoon salt; set aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before cooking.)
  • On a large platter, layer the tomatoes, corn kernels, red onion and fresh oregano (if using). Season with 3/4 teaspoon salt and drizzle with the remaining 1 tablespoon olive oil.
  • When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of the grill with smaller flames underneath. For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.)
  • Transfer the chicken to the platter. Let rest for 5 to 20 minutes before serving.

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