Best Grilled Chicken Breast With Cucumber And Pepper Relish Recipes

GRILLED CHICKEN BREASTS WITH SPICY CUCUMBERS

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.

GRILLED CHICKEN BREASTS WITH LEMON-THYME SAUCE

Steps:

• Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
• While chicken rests, whisk together lemon juice, thyme, sugar, red-pepper flakes, oil, and 2 teaspoons salt.
• Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
• Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. Transfer to a serving dish. Pour or spoon sauce over pieces while still warm; 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.

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.

GRILLED CHICKEN WITH LEMON-CUCUMBER RELISH RECIPE - (4.5/5)

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.