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BBQ & Grill

Grilled Chicken with Cucumber Radish Salsa

Fresh salsa dresses up grilled chicken--or any other meat for that matter--in this healthy chicken dinner recipe. Want an island vibe? Swap mango for the cucumber and lime juice for the rice vinegar.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon ground coriander
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 4 "thin-cut" boneless, skinless chicken breasts or cutlets (4 ounces each), trimmed
  • ½ cup finely diced seeded english cucumber
  • ½ cup finely diced radishes
  • ¼ cup finely chopped fresh mint
  • 2 teaspoons rice vinegar

Directions

  1. Preheat grill to medium-high.
  2. Combine 1 tablespoon oil, coriander and 1/4 teaspoon each salt and pepper in a small bowl. Brush on both sides of chicken.
  3. Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8 to 10 minutes total. (Alternatively, cook the chicken in a grill pan over medium to medium-high heat.)
  4. Meanwhile, combine cucumber, radishes, mint and vinegar in a medium bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Serve with the chicken.