Grilled French Cut Chicken With Garden Salsa Recipes

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GRILLED CITRUS CHICKEN WITH FRESH SALSA



Grilled Citrus Chicken With Fresh Salsa image

A new recipe I received in my email today! This needs time to marinate in the fridge though, so plan ahead!

Provided by BeccaB3c

Categories     One Dish Meal

Time 4h25m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup low-fat plain yogurt or 1 cup nonfat plain yogurt
1/4 cup minced red onion
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
1/4 cup fresh orange juice
salt
fresh ground black pepper
4 boneless skinless chicken breasts (4 to 6 ounces each)
1 avocado
4 tomatoes, chopped
1 -2 jalapeno pepper, seeded and chopped
8 warm flour tortillas

Steps:

  • For the chicken: Mix all the ingredients except the chicken in a large bowl.
  • Add the chicken to the mixture and coat evenly.
  • Cover the bowl and refrigerate for at least 4 hours or overnight.
  • Preheat the grill or broiler.
  • Remove the chicken from the marinade and discard the marinade to protect against cross-contamination.
  • Sprinkle the chicken with salt and pepper.
  • Place the chicken on the grill or under the broiler and cook until the juices run clear, 6 to 8 minutes per side.
  • In the meantime, peel, core and chop the avocado.
  • Place the avocado in a clean bowl and toss it with the lime juice quickly so that it doesn't discolor.
  • Add the tomatoes, onion and cilantro.
  • Add the jalapeño peppers and salt to taste.
  • Serve the salsa on top of the chicken with the warm tortillas on the side.

Nutrition Facts : Calories 496.2, Fat 14.5, SaturatedFat 3.1, Cholesterol 70.9, Sodium 504.4, Carbohydrate 55.1, Fiber 7, Sugar 18.4, Protein 37.3

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 GAZPACHO SALSA



Grilled Chicken Breasts with Gazpacho Salsa image

Categories     Blender     Chicken     Tomato     Quick & Easy     Backyard BBQ     Cucumber     Grill     Grill/Barbecue     Healthy     Gourmet

Yield Serves 2

Number Of Ingredients 13

1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon red-wine vinegar
2 tablespoons olive oil plus additional for brushing the chicken
2 tablespoons water
1/4 teaspoon ground cumin, or to taste
Tabasco to taste
1 slice of homemade-type white bread, torn into pieces
2 plum tomatoes, seeded and chopped fine
1/2 cup finely chopped seeded peeled cucumber
1/3 cup finely chopped green bell pepper
1/4 cup finely chopped red onion
2 tablespoons finely chopped fresh coriander or parsley leaves, or to taste
1 whole boneless chicken breast with skin (about 1 pound), halved

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.

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

BUFFALO STYLE GRILLED FRENCH CUT CHICKEN BREASTS WITH BLUE CHEESE SAUCE AND JICAMA AND WATERMELON SALAD



Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 22

1 stick unsalted butter
2 cloves garlic, chopped
8 teaspoons plus 2 tablespoons ancho chili powder
1/2 cup hot sauce (recommended: Frank's)
2 tablespoons honey
Salt and freshly ground black pepper
4 French-cut chicken breasts
2 tablespoons plus 2 teaspoons ground cumin (8 teaspoons)
Canola oil
1/2 cup heavy cream
1/2 cup creme fraiche
1/4 cup chopped parsley, plus some whole leaves for garnish
1 cup crumbled blue cheese (recommended: Cabrales)
Serving suggestion: Jicama and Watermelon Salad, recipe follows
1/2 cup fresh orange juice, plus 1 teaspoon zest
1/4 cup fresh lime juice, plus 1 teaspoon zest
2 tablespoons honey
1 teaspoon ground black pepper
Kosher salt
1 jicama, cut into matchstick pieces
4 cups watermelon in 2-inch chunks
1/3 cup roughly torn fresh mint leaves

Steps:

  • Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm.
  • Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides. Grill skin side down over medium heat, uncovered, until the skin is nicely charred.
  • Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes.
  • Whisk together the heavy cream and creme fraiche in a medium bowl. Stir in the parsley and blue cheese and season with salt and pepper. When chicken is done, remove from the grill and spoon blue cheese sauce over each piece. Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves.
  • Serve with Jicama and Watermelon Salad.
  • Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.

GRILLED CHICKEN WITH CITRUS SALSA



Grilled Chicken With Citrus Salsa image

I cannot express enough how delicious citrus is in a salad. Perfect for warm weather. You will need the zest of 1/2 an orange and 1/2 a lime. It's easier to zest before peeling and sectioning.

Provided by gailanng

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup plus 1 tablespoon fresh lime juice, divided
1/4 cup plus 1 tablespoon olive oil, divided
2 jalapeno peppers, 1 thinly sliced, 1 diced (keep separate)
4 boneless skinless chicken breasts, trimmed of fat
coarse salt, to taste
fresh 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 green onions, thinly sliced
10 yellow cherry tomatoes or 10 cherry tomatoes, seeded and diced
1/2 orange zest, grated
1/2 lime zest, grated
1/4 cup chopped chopped fresh cilantro
4 tomatillos, diced (optional)
4 handfuls mixed greens, baby greens or 4 mesclun

Steps:

  • In a shallow bowl, combine 1/4 cup of each of the lime juice, olive oil, and jalapeno slices. Add a dash of tequila and chicken breasts. Marinate for at least half an hour.
  • In a medium bowl, combine orange and grapefruit sections, green onions, tomatoes, remaining 1 tablespoon lime juice and 1 tablespoon olive oil, orange and lime zests, salt and pepper, diced jalapeno, cilantro, tomatillos, and remaining tequila. Set aside.
  • Remove chicken from marinade. Season with salt and pepper. 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.

Nutrition Facts : Calories 314.1, Fat 16.9, SaturatedFat 2.6, Cholesterol 75.5, Sodium 150.7, Carbohydrate 15.1, Fiber 2.7, Sugar 8.1, Protein 26.7

GRILLED CHICKEN WITH TRICOLOR SALSA



Grilled Chicken with Tricolor Salsa image

Categories     Chicken     Vegetable     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 18

Chicken
6 large chicken breast halves or one 4-pound chicken, cut into 4 pieces
1/4 cup fresh lemon juice
3 tablespoons olive oil
1/4 red onion, chopped
1 tablespoon grated lemon peel
1 teaspoon ground cumin
Salsa
1 cup fresh corn kernels (from 2 small ears) or frozen, thawed
1 large tomato, seeded, chopped
2/3 cup chopped red onion
1/2 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/2 to 1 jalapeño chili, seeded, minced
1 avocado, pitted, peeled, chopped
Fresh cilantro sprigs

Steps:

  • For chicken:
  • Place chicken in glass baking dish. Combine all remaining ingredients and pour over chicken; turn to coat. Cover and chill at least 3 hours or overnight, turning occasionally.
  • For salsa:
  • Combine first 8 ingredients in medium bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Prepare barbecue (medium-high heat) or preheat broiler. Season chicken with salt and pepper. Grill until cooked through, 8 minutes per side for breasts and 12 minutes per side for leg pieces.
  • Add avocado to salsa. Season to taste with salt and pepper. Place chicken on plates. Spoon salsa alongside. Top chicken with cilantro sprigs.

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