Grilled Chicken Breasts with Gazpacho Salsa Recipe

Name: Grilled Chicken Breasts with Gazpacho Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt; 1 tablespoon red-wine vinegar; 2 tablespoons olive oil plus additional for brushing the chicken; 2 tablespoons water; 1/4 teaspoon ground cumin, or to taste; Tabasco to taste; 1 slice of homemade-type white bread, torn into pieces; 2 plum tomatoes, seeded and chopped fine; 1/2 cup finely chopped seeded peeled cucumber; 1/3 cup finely chopped green bell pepper; 1/4 cup finely chopped red onion; 2 tablespoons finely chopped fresh coriander or parsley leaves, or to taste; 1 whole boneless chicken breast with skin (about 1 pound), halved

Servings: persons

1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon red-wine vinegar
2 tablespoons olive oil plus additional for brushing the chicken
2 tablespoons water
1/4 teaspoon ground cumin, or to taste
Tabasco to taste
1 slice of homemade-type white bread, torn into pieces
2 plum tomatoes, seeded and chopped fine
1/2 cup finely chopped seeded peeled cucumber
1/3 cup finely chopped green bell pepper
1/4 cup finely chopped red onion
2 tablespoons finely chopped fresh coriander or parsley leaves, or to taste
1 whole boneless chicken breast with skin (about 1 pound), halved

1
In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes, and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.
2
Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through.
3
Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt, 1 tablespoon red-wine vinegar, 2 tablespoons olive oil plus additional for brushing the chicken, 2 tablespoons water, and more.

Yes, Grilled Chicken Breasts with Gazpacho Salsa falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken Breasts with Gazpacho Salsa

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