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Garlic Grilled Chicken With Cucumber Herb Relish

Garlic Grilled Chicken With Cucumber Herb Relish
Los Angeles Times

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 ... Read more

Total time: 40 minutes | Serves 4
  • 4 boneless skinless chicken breasts (about 1 1/2 pounds)
  • 1 tablespoon roasted garlic oil
  • Salt, pepper
  • 1/2 lemon
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped cilantro
  • 1 tablespoon chopped fresh oregano leaves
  • 1/2 cup chopped red onion
  • 1 small Japanese cucumber, peeled and diced
  • 4 Kalamata olives, coarsely chopped

Step 1Place 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.

Step 2Meanwhile, 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.

Step 3Toss together the basil, cilantro, oregano, onion, cucumber, olives and salt to taste. Spoon the cucumber mixture over the grilled chicken and serve.


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