Grilled Chicken Breast With Cucumber Relish Recipes

GRILLED CHICKEN WITH CUCUMBER, RADISH, AND CHERRY TOMATO RELISH

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

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.

GRILLED CHICKEN BREAST WITH CUCUMBER RELISH

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.

TANDOORI-STYLE CHICKEN WITH CUCUMBER MELON RELISH

Steps:

• In a small bowl, whisk yogurt, 1 tablespoon lemon juice, garam masala, salt and pepper flakes until blended. Pour 1 cup marinade into a large bowl. Add chicken; turn to coat. Cover; refrigerate up to 6 hours. Cover and refrigerate remaining marinade., For relish, in a small bowl, mix cantaloupe, cucumber, green onions, cilantro, mint and remaining lemon juice., Drain chicken, discarding marinade in bowl. Grill chicken, covered, on a lightly oiled rack over medium heat or broil 4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Serve with relish and reserved marinade. If desired, sprinkle with almonds.

GRILLED CHICKEN WITH LEMON-CUCUMBER RELISH RECIPE - (4.5/5)

Steps:

• 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 degrees F), turning once. 2. Meanwhile, for Lemon-Cucumber Relish, in a medium bowl combine cucumber, tomato, onion, lemon peel, lemon juice, and garlic; stir to combine. In a small bowl combine yogurt, honey, and milk; stir to combine. 3. To serve, top chicken with Lemon-Cucumber Relish. Drizzle with yogurt sauce. Makes 4 servings.

GRILLED ROSEMARY CHICKEN WITH CUCUMBER RELISH

Steps:

• In a medium bowl, combine 1 1/2 cups yogurt, 2 chopped garlic cloves, rosemary and lemon juice. Add chicken and let mixture marinate at least 15 minutes, or preferably overnight.
• Coat stove top grill pan (or broiler pan) with cooking spray. Place grill pan over medium-high heat and cook chicken and peppers, turning once, until chicken is cooked through, about 3 to 4 minutes per side. (Or, preheat broiler on high and broil chicken and peppers, turning once, until chicken is cooked through, about 3 to 4 minutes per side.
• Meanwhile, to make relish, in a medium bowl, combine cucumber, onion, remaining 1/2 cup of yogurt, remaining chopped garlic clove, parsley, oil, salt and pepper. Serve relish over chicken. Yields about 1 1/2 cups of chicken/pepper mixture and 1/2 cup of relish per serving.
• P.S. You can leave the chicken breasts whole when cooking, but they will take five to ten minutes longer than what's above. Also, they'll cook longer (when whole) than the peppers, so watch that the peppers don't burn! You can also cook this outdoors on the grill.

GRILLED CHICKEN BREAST WITH CUCUMBER AND PEPPER RELISH

Steps:

• In a medium bowl, prepare the relish by mixing together the cucumber, parsley, chopped onion, bell pepper, and red pepper flakes. Set aside.
• In a small bowl, mix the cumin and chili powder with the olive oil. Rub the mixture onto the chicken, and place in a shallow dish. Marinate in the refrigerator at least 1 hour.
• Prepare the grill for medium heat.
• Lightly oil the grill grate. Grill chicken 8 minutes per side, or until juices run clear. Serve with cucumber relish.

MARINATED CHICKEN BREASTS WITH GRILLED PINEAPPLE RELISH

Steps:

• To make the marinade: Slice the pineapple crosswise into 1-inch-thick rounds. Using a paring knife, remove the core from each round (this can be done roughly, since the core is edible). Chop half the pineapple coarsely; set aside the remaining half for the relish. Add the chopped pineapple to a blender, together with the jalapeño, onion, vinegar, garlic, and salt and blend until smooth. Transfer the marinade to a bowl, add the chicken breasts, and refrigerate, covered, for at least 8 hours or up to 24 hours.
• Wipe the grill grates with oil to prevent sticking. Build a two-zone fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it. To create your medium-heat zone, nudge the embers 2 to 3 inches lower than that.
• To make the relish: Toss the remaining pineapple in oil, honey, and salt to coat. Grill over medium heat until it is nicely caramelized, about 3 minutes per side. Meanwhile, grill the jalapeño and onion over medium heat until lightly charred, turning often, about 3 minutes for the jalapeño and 8 minutes for the onion. As they finish cooking, transfer the pineapple, jalapeño, and onion to a cutting board.
• When they are cool enough to handle, coarsely chop the pineapple, jalapeño, and onion and add to a bowl with the vinegar, 1 tablespoon honey, and cilantro. Season with more salt, and add more vinegar or honey, if needed. Set aside until ready to serve.
• Remove the chicken breasts from the marinade, shaking off any excess, and bring to room temperature. Place skin side down over high heat. After about 90 seconds, using tongs, rotate 45 degrees and cook for another 2 minutes. Flip the breasts and do the same on the other side. Once you have nice grill marks on both sides, move to medium heat and cook, turning often, until an instant-read meat thermometer, placed in the thickest part of a breast, reads 160ºF on a meat thermometer. Transfer to a cutting board and let the breasts rest for 10 minutes before slicing and serving with the relish.

SPICY GRILLED CHICKEN WITH TOMATO-CUCUMBER RELISH

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.

EMERIL'S GRILLED CHICKEN PAILLARD WITH TOMATO-CUCUMBER RELISH

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.