Balsamic Grilled Chicken With Fresh Tomato Salsa Recipes

Steps:

• Heat grill to medium-high heat.
• Grill chicken 5 to 7 min. on each side or until done (165ºF), brushing occasionally with 1/3 cup dressing.
• Meanwhile, mix tomatoes, onions, jalapeno, lime zest and juice with remaining dressing.
• Serve chicken topped with salsa, avocado and cilantro.

Steps:

• In large reasealable food storage plastic bag, mix dressing and 1 teaspoon Italian seasoning.
• Add chicken; turn to coat with marinade. Seal bag and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning halfway through grilling and brushing with marinade from plastic bag, until juice is clear when center of thickest part is cut (165°F).
• In medium bowl, stir together tomatoes, olive oil, 1/2 teaspoon Italian seasoning, salt and pepper. Serve chicken topped with fresh tomato salsa.

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.

Steps:

• Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture.
• Marinate chicken in the refrigerator for at least 4 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle lemon zest and drizzle lemon juice over the chicken.

Steps:

• Rinse chicken, and pat dry. Place in a gallon-size zip-top plastic bag. Combine chicken broth and next 8 ingredients in a mixing bowl.
• Reserve 1/2 cup marinade; pour remaining marinade over chicken. Seal bag, and refrigerate up to 24 hours, turning occasionally.
• Grill chicken, uncovered, at medium-high for 6 minutes on each side or until cooked through, basting with reserved 1/2 cup marinade every few minutes. Done when juices run clear.

Steps:

• For marinade, place first five ingredients in a blender. Cut 4 tomatoes into quarters and add to blender; cover and process until blended. Halve remaining tomatoes for grilling., In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally. Reserve remaining marinade for serving., Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 165°, 4-6 minutes per side. Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side. Serve chicken and tomatoes with reserved marinade.