Garlic Grilled Chicken With Cucumber Herb Relish
In this recipe, a bit of roasted garlic oil adds zest to grilled chicken breasts, which are served with a flavorful cucumber relish. Just a tablespoon of oil is used to quickly marinate the boneless, skinless chicken, which is considerably lower in fat than dark-meat chicken with skin.
Garlic oil can be found with other oils at most well-stocked supermarkets. Use it, too, to make salad dressings or other marinades, or as a quick dipping sauce for bread. I like to brush it on meat before barbecuing; minced garlic tends to burn and taste bitter when grilled.
Place the chicken breasts between 2 layers of plastic wrap. Using a kitchen mallet, lightly pound the chicken breasts, flattening to about 1/4 inch thick. Place the chicken in a glass dish and drizzle with the garlic oil, turning so all sides are coated. Cover and marinate 15 minutes.
Meanwhile, heat a grill to medium-high. Grill the chicken until browned on one side, about 5 minutes. Season with salt and pepper to taste, turn and grill until the other side is browned and the chicken reaches 165 degrees on a meat thermometer, another 3 to 5 minutes. Remove to a warm platter. Squeeze the lemon half over the chicken.
Toss together the basil, cilantro, oregano, onion, cucumber, olives and salt to taste. Spoon the cucumber mixture over the grilled chicken and serve.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
