Grilled Chicken Breast With Cucumber And Pepper Relish Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Mix the (first 4 ingredients) yogurt, lemon juice and zest, garlic and basil together in a large mixing bowl.
• Add the chicken and coat it evenly with the yogurt mixture.
• Cover and refrigerate for at least 1 hour or overnight.
• Meanwhile, prepare the red pepper relish. Heat the olive oil in a small skillet over medium heat.
• Add the raw red pepper, onion and garlic and season with salt and pepper.
• Cook until the vegetables soften, about 5 minutes.
• Add the roasted red peppers and balsamic vinegar and cook for 5 more minutes.
• Remove from heat, cool and stir in the basil.
• This can be stored in the refrigerator for up to 1 week.
• For the chicken preheat the grill to high heat.
• Remove the chicken from the marinade and discard the marinade.
• Season the chicken with salt and pepper.
• Grill the chicken on both sides until it is cooked through, about 6 to 8 minutes per side.
• Let the chicken cool slightly and slice it on the bias.
• For the sandwiches spread 4 halves of the focaccia with some of the red pepper relish, then top with sliced chicken and arugula.
• Finish the sandwiches with a dollop of relish and the other half of the focaccia.

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.

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.

Steps:

• Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
• Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
• Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine.
• Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Prepare grill.Place chicken breasts on grill and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill.
• Continue cooking until golden and cooked throughout, about 4 to 5 minutes more.
• To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish.