Grilled Chicken Breasts With Dill Pickle Salsa
4 large uncooked, skinless, boneless chicken cutlets, about 1-1/2 pounds
1 tablespoon olive oil
1/4 cup dill pickle juice
1/2 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
2 cloves garlic, crushed
1 tablespoon finely chopped fresh cilantro
Dill Pickle Salsa:
1/3 cup finely diced dill pickle
1 large tomato, finely diced
1 medium pickled jalapeño pepper, cored and finely diced
2 tablespoons finely chopped fresh cilantro
1/3 cup finely diced red onion
1 tablespoon red wine vinegar
2 tablespoons olive oil
Salt and freshly ground black pepper
Pound chicken cutlets to even thickness. Combine olive oil, pickle juice, cumin, cayenne pepper, garlic and cilantro in a large bowl. Add chicken and toss until well-coated. Marinate in refrigerator for 1 hour or overnight.
Before grilling chicken, prepare salsa by whisking together pickle, tomato, jalapeño pepper, cilantro, red onion, red wine vinegar, olive oil and salt and pepper to taste. Set aside.
Remove chicken cutlets from marinade and grill over hot coals until golden grown on both sides and cooked through. Serve with salsa.
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Total Fat 14g
Total Carb. 6g