GRILLED CHICKEN WITH FRESH TOMATO SALSA
Fresh tomato salsa with jalapeños and avocado top juicy grilled chicken in this quintessential summer dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 270 mg, Carbohydrate 7 g, Fiber 3 g, Sugar 3 g, Protein 26 g
BALSAMIC GRILLED CHICKEN WITH FRESH TOMATO SALSA
Marinade magic! It's easy with bottled dressing and fast grilling chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 430, Carbohydrate 4 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 3 g, TransFat 0 g
GRILLED CHICKEN WITH ROASTED TOMATO AND OREGANO SALSA
Steps:
- Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes. Heat oven to 400°F. Cover a baking tray with foil. To make salsa, spread tomatoes on tray; drizzle with oil. Add salt and pepper. Bake until lightly browned, 20 to 25 minutes. Combine tomatoes, shallots, onion, jalapeño, garlic and oregano in a bowl. Coat a large skillet with cooking spray. Heat over medium-high heat. Remove chicken from marinade; cook 5 minutes. Reduce heat to medium-low, flip chicken and add leftover marinade to pan. Cook 5 minutes. Reduce heat to low. Cover chicken; cook 10 minutes. Divide among 4 plates; top each with 1/4 of the salsa. Serve immediately.
GRILLED CHICKEN WITH SALSA
I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. -Julie Simpson, North Aurora, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings (3 cups salsa).
Number Of Ingredients 17
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.
Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 178mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CHILE-RUBBED GRILLED CHICKEN WITH SALSA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Butterfly the chicken: Slice each breast almost in half horizontally (do not cut all the way through); open like a book so the chicken lies flat.
- Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 teaspoon lime juice and 1 1/4 teaspoons salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
- Preheat a grill to medium. Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
- Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.
- Per serving: Calories 344; Fat 7 g (Saturated 1 g); Cholesterol 148 mg; Sodium 769 mg; Carbohydrate 7 g; Fiber 1 g; Protein 60 g Photograph by Yunhee Kim
Nutrition Facts : Calories 344 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 148 milligrams, Sodium 769 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 60 grams
GRILLED TOMATO SALSA
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the grill to medium-high heat. Place the tomatoes, garlic, chiles, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil and sprinkle with salt and pepper.
- Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes, turning occasionally. Let the vegetables cool slightly. Peel the garlic and remove the skins of the tomatoes. Transfer the vegetables to a food processor, add the cilantro and pulse until you have a chunky salsa. Add salt and pepper to taste. Serve immediately.
GRILLED MOJITO LIME CHICKEN WITH FRESH TOMATO SALSA
Fresh Tomato Salsa is a lively accompaniment to grilled chicken breasts that's been marinated in the bold new Grill Mates® Mojito Lime Marinade.
Provided by McCormick Kitchens
Categories Chicken Breast
Time 31m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For the Fresh Tomato Salsa, mix first 7 ingredients in medium bowl. Cover. Refrigerate until ready to serve.
- For the Chicken, mix, oil, lime juice and water in small bowl. Reserve 2 tablespoons marinade for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
- Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
- Grill over medium-high heat 6 to 8 minutes per side or until cooked through, brushing with reserved marinade halfway through cooking. Serve with Fresh Tomato Salsa.
GRILLED CHICKEN BREASTS WITH SUN-DRIED & FRESH TOMATO SALSA
In the summer you just can't beat grilled chicken. This fresh salsa is a wonderful accompaniment and a perfect go with for those hot summer nights, when your garden is bursting to the seams with all those lovely tomatoes. Recipe is easily doubled or tripled for larger groups.
Provided by MarieRynr
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cherry tomatoes, sun dried tomatoes, capers, garlic, sherry vinegar, 1 tsp of the thyme, 3 TBS of the olive oil, 1/4 tsp salt and a few grinds of pepper.
- Set aside, stirring occasionally to let the flavours combine.
- Heat a gas grill to high.
- Put the chicken in a shallow pan or plate.
- Rub the chicken all over with the salt (about 1/2 tsp per piece), a few grinds of pepper, and the remaining 1 tsp thyme.
- Drizzle 1/2 teaspoons olive oil over each side of each pice of chicken and rub all over.
- Lay the butterflied breasts on the hot grill grates and cook, covered until the chicken has grill marks,about1 1/2 minutes.
- Flip the breasts and cook the second side in the same way for for a little less time, grilling for 1 minute in one direction, and 1 minute in another, until cooked through.
- Transfer the breasts to two warm serving plates, stir the tomato mixture and spoon equal amounts over each piece of chicken, garnishing with a sprig of thyme if you like.
Nutrition Facts : Calories 453.3, Fat 28.2, SaturatedFat 4.2, Cholesterol 103.8, Sodium 225.1, Carbohydrate 6.7, Fiber 2, Sugar 3, Protein 42.8
GRILLED BASIL CHICKEN AND TOMATOES
Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It's one of those basil recipes that tastes just like summer. -Laura Lunardi, West Chester, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 171mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
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