Grilled Chicken Breasts With Dill Pickle Salsa

Serves 4


Chicken Breasts:

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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Nutrition Facts

Calories 290
Total Fat 14g
Cholesterol 95mg
Sodium 360mg
Total Carb. 6g
Protein 35g