**Grilled Chicken Breast with Cucumber Relish: A Flavorful and Refreshing Summer Dish**
As the summer sun shines brightly, it's time to fire up the grill and indulge in the delightful flavors of grilled chicken breast paired with a refreshing cucumber relish. This tantalizing dish offers a perfect balance of savory and tangy flavors, making it an instant favorite for backyard barbecues, picnics, or a simple weeknight meal. With its juicy, tender chicken and crisp, flavorful relish, this dish is sure to leave your taste buds dancing. Dive into this culinary adventure and discover the perfect harmony of grilled chicken and cucumber relish, a combination that will transport you to a realm of culinary bliss.
**Additional Recipes Included:**
1. **Cucumber Relish:** This refreshing relish is a symphony of flavors, combining the crispness of cucumbers with the tang of vinegar, sweetness of sugar, and a hint of zesty mustard seeds. It's the perfect accompaniment to grilled chicken, fish, or even as a topping for sandwiches and wraps.
2. **Grilled Chicken Breast:** Master the art of grilling chicken breast to perfection with this simple yet flavorful recipe. Learn the secrets of achieving juicy, tender chicken with a perfectly charred exterior. This versatile recipe serves as a blank canvas for a variety of marinades and seasonings, allowing you to customize the flavors to your liking.
3. **Grilled Chicken Salad:** Transform your grilled chicken breast into a vibrant and wholesome salad. Toss the tender chicken with crisp lettuce, cherry tomatoes, red onion, and crumbled feta cheese. Drizzle with a tangy vinaigrette dressing for a light and refreshing meal that's perfect for lunch or dinner.
4. **Chicken Tacos with Cucumber Relish:** Elevate your taco game with this unique combination of grilled chicken and cucumber relish. Stuff your tortillas with juicy chicken, crunchy cabbage, creamy avocado, and a dollop of the refreshing relish. Drizzle with your favorite taco sauce and enjoy a burst of flavors in every bite.
5. **Grilled Chicken Skewers:** Create colorful and flavorful chicken skewers that are perfect for parties or a fun weeknight meal. Skewer grilled chicken pieces with cherry tomatoes, bell peppers, and pineapple chunks. Brush with a tangy marinade and grill until slightly charred. Serve with a side of tzatziki sauce for a delightful Mediterranean twist.
GRILLED CHICKEN WITH CUCUMBER, RADISH, AND CHERRY TOMATO RELISH
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
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 BREAST WITH CUCUMBER RELISH
To ensure the boneless, skinless chicken breasts stay nice and juicy in this Grilled Chicken Breast with Cucumber Relish recipe, pound them to an even thickness and sprinkle with salt about half an hour before grilling. This step gives the salt a chance to create tiny pockets in the meat for the juices to collect into as it cooks. A zesty, Thai-inspired cucumber relish that you can chop up while you wait adds a cooling crunch and splash of color to the finished dish.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 10
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.
GRILLED CHICKEN BREASTS WITH SPICY CUCUMBERS
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
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
SPICY GRILLED CHICKEN WITH TOMATO-CUCUMBER RELISH
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
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
JERK CHICKEN WITH CUCUMBER RELISH
Jerk chicken is a traditional Jamaican dish that gets its name and a little bit of heat from Jerk Seasoning, a blend of herbs and spices.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 2h30m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together jerk seasoning, 2 tablespoons cider vinegar, and olive oil. Add boneless, skinless chicken breasts, and turn to coat. Cover, and let marinate in the refrigerator 2 hours.
- Preheat oven to 375 degrees. Remove chicken from marinade, and place on a rimmed baking sheet. Spoon marinade over chicken, and bake until chickenis just cooked through, about 25 minutes.
- Meanwhile, in a medium bowl, toss onion and cucumber with 3 tablespoons cider vinegar and sugar. To serve, slice chicken breasts as desired; spoon cucumber relish over the top.
Nutrition Facts : Calories 264 g, Fat 7 g, Protein 40 g
GRILLED ROSEMARY CHICKEN WITH CUCUMBER RELISH
I got this recipe from Weight Watchers, and it's actually one I can "trick" my husband into eating if I don't tell him where it's from. Their version says this serves four, but that's only at four-ounce portions. So, I put it in here as serving two--as two breast (halves) typically make up a pound. But, if you're watching your waistline, this is a great one! Try it with some steamed spinach and my Recipe #241374, and I guarantee it's as good as any restaurant meal! (Incidentally, a four-ounce portion is worth 5 points on WW.) Read the recipe through before you start!
Provided by Battle in Seattle
Categories Chicken Breast
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 518.4, Fat 8.6, SaturatedFat 1.9, Cholesterol 136.6, Sodium 2090, Carbohydrate 41, Fiber 5, Sugar 29.9, Protein 69.8
MARINATED CHICKEN BREASTS WITH GRILLED PINEAPPLE RELISH
In this grilled chicken breast recipe, pineapple makes a fantastic marinade that caramelizes on the grill. Pineapple is grilled for the relish, too.
Provided by Eric Werner
Categories Chicken Grill/Barbecue Pineapple Jalapeño Chile Pepper Vinegar Summer Memorial Day Labor Day Father's Day Cilantro
Yield Serves 4
Number Of Ingredients 17
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.
EMERIL'S GRILLED CHICKEN PAILLARD WITH TOMATO-CUCUMBER RELISH
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
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
TANDOORI-STYLE CHICKEN WITH CUCUMBER MELON RELISH
We all need a quick meal that's deliciously healthy. I marinate the chicken before I leave for work, and when I get home, I grill the chicken and make the relish. My husband loves the spicy flavor. To amp up the heat, add more crushed red pepper flakes. -Naylet LaRochelle, Miami, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 247 calories, Fat 5g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 332mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges
GRILLED CHICKEN BREASTS WITH CUCUMBER-PEACH SALSA
A brush of peach preserves pumps up the flavor of grilled chicken breasts. The fruit and veggie salsa is a delicious bonus.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In small bowl, mix cucumber, 2 tablespoons of the preserves, the mint, salt, onion and peach; set aside.
- Carefully spray grill rack with cooking spray. Place chicken on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with remaining peach preserves, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining preserves. Serve chicken with salsa.
Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 85 mg, Fat 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 16 g, TransFat 0 g
GRILLED CHICKEN WITH LEMON-CUCUMBER RELISH RECIPE - (4.5/5)
Provided by á-4084
Number Of Ingredients 14
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.
Tips:
- Use a meat thermometer: Insert the thermometer into the thickest part of the chicken breast, making sure it doesn't touch any bones. The internal temperature should reach 165°F (74°C) for safe consumption.
- Marinate the chicken: Marinating the chicken in a mixture of herbs, spices, and olive oil will help it stay moist and flavorful during grilling.
- Preheat the grill: Preheat the grill to medium-high heat before adding the chicken. This will help create a nice sear on the outside of the chicken while keeping the inside juicy.
- Grill the chicken over direct heat: Place the chicken breasts over direct heat and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Make the cucumber relish: While the chicken is grilling, prepare the cucumber relish by combining diced cucumbers, red onion, vinegar, sugar, and dill. This refreshing relish will complement the grilled chicken perfectly.
- Let the chicken rest: Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful chicken.
Conclusion:
Grilled chicken breast with cucumber relish is a healthy and flavorful meal that is perfect for summer cookouts or weeknight dinners. The chicken is juicy and tender, while the cucumber relish adds a refreshing and tangy touch. This dish is sure to become a favorite in your household!
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