Grilled Chicken with Italian Salsa

20 Jun

Simple, healthy, delicious.  The salsa is like a bruschetta, minus the oil.  Excellent served over a bed of fresh baby spinach or with sauteed spinach on the side.  Slice a loaf of ciabatta, brush it with olive oil, sprinkle with salt and pepper and toss it on the grill just before the chicken is done.  I just made it for a friend who recently had a baby.  It’s perfect for a summer “gift meal” because you can get the chicken marinading in a zip-top bag, package up the salsa in a reused sour cream tub and drop it off early.  All they have to do that evening is throw it on the grill.  On those super hot days your friends won’t have to heat up their house with the oven and they will have absolutely zero clean-up.

Ingredients for Salsa:

  • 2 1/4 cups chopped tomatoes (about 2 medium)
  • 1/2 cup chopped fresh basil
  • 1 tablespoon thawed orange juice concentrate
  • 1/2 tsp. salt
  • 2 cloves garlic, minced
  • 1/2 tsp. balsamic vinegar
  • 1/4 tsp. freshly ground black pepper

Ingredients for Chicken and Marinade:

  • 1 tsp. oregano
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tsp. rosemary
  • 1 tsp. parsley
  • 1/2 tsp. garlic powder
  • 1/2 tsp. thyme
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. salt
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray

To prepare salsa, combine the first 7 ingredients in a medium bowl.  Cover and chill 1 hour.

To prepare chicken, preheat grill.

Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag.  Add chicken to bag; seal.  Marinate chicken in refrigerator 1 hour, turning occasionally.

Remove chicken from bag; discard marinade.  Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done.  Serve with salsa.

 

Recipe from myrecipes.com

Photo by me, My Little Food Spot.

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