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Grilled Chicken Breasts With Sun-dried & Fresh Tomato Salsa

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“In the summer you just can't beat grilled chicken. This fresh salsa is a wonderful accompaniment and a perfect go with for those hot summer nights, when your garden is bursting to the seams with all those lovely tomatoes. Recipe is easily doubled or tripled for larger groups.”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine the cherry tomatoes, sun dried tomatoes, capers, garlic, sherry vinegar, 1 tsp of the thyme, 3 TBS of the olive oil, 1/4 tsp salt and a few grinds of pepper.
  2. Set aside, stirring occasionally to let the flavours combine.
  3. Heat a gas grill to high.
  4. Put the chicken in a shallow pan or plate.
  5. Rub the chicken all over with the salt (about 1/2 tsp per piece), a few grinds of pepper, and the remaining 1 tsp thyme.
  6. Drizzle 1/2 teaspoons olive oil over each side of each pice of chicken and rub all over.
  7. Lay the butterflied breasts on the hot grill grates and cook, covered until the chicken has grill marks,about1 1/2 minutes.
  8. Flip the breasts and cook the second side in the same way for for a little less time, grilling for 1 minute in one direction, and 1 minute in another, until cooked through.
  9. Transfer the breasts to two warm serving plates, stir the tomato mixture and spoon equal amounts over each piece of chicken, garnishing with a sprig of thyme if you like.

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