Grilled Chicken With Cucumber Radish And Cherry Tomato Relish Recipes

GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD

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.

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.

PICKLED CUCUMBER AND CHERRY RELISH

Steps:

• Place vinegar, the water, sugar, salt, juniper berries, bay leaves, and peppercorns in a small saucepan; bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Remove from heat, and let cool to room temperature.
• Place cucumbers, cherries, and shallots in a large bowl or storage container. Add pickling liquid, and let sit about 30 minutes at room temperature. Remove bay leaves, and serve.

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.

GRILLED CHICKEN BREASTS WITH TOMATO, OLIVE, AND FETA RELISH

Steps:

• Mix cherry tomatoes, olives, 2 tablespoons extra-virgin olive oil, mint, and vinegar in medium bowl. Gently stir in feta cheese. Season relish to taste with salt and pepper.
• Prepare barbecue (medium-high heat). Brush chicken on both sides with remaining 1 tablespoon extra-virgin olive oil; sprinkle with salt and pepper. Grill chicken just until cooked through, about 7 minutes per side. Transfer chicken to plates and slice, if desired. Top with relish and serve.