Grilled Whole Chicken Breast with Tomato Salsa
Outdoor grilling. For thin pieces of meat I prefer the grill pan, but for larger quantities or big pieces of meat I go for the outdoor grill. And then Radu is responsible for turning the meat on the grill so I don't get smoked 😉 Meanwhile I prepare the salsa.
Ingredients
1 chicken breast (boneless)
salt, black pepper, chili powder, sweet paprika
oil
Tomato Avocado Salsa
1 larger ripe tomato
1 small red onion
1 avocado
1/2 lime
1 tablespoon olive oil
salt
Servings: 2
How to prepare grilled whole chicken breast with tomato salsa
- Split the chicken breast into its two lobes and sprinkle with salt, freshly ground black pepper, chili to taste and 1/2 teaspoon sweet paprika. Add 2-3 tablespoons of oil and massage well so the meat is covered with the seasonings.
- Cut the onion into thin scales or small pieces. Sprinkle with salt and let sit for 10 minutes. Add 2 tablespoons of lime juice and let it marinate for another 15 minutes.
- Meanwhile, dice the tomato and avocado. Add the avocado over the marinated onion and mix. The lime juice will prevent oxidation.
- Add the tomato cubes and oil and mix gently. Adjust salt to taste. Let it sit for up to 30 minutes, the vegetables will release juice and a delicious sauce will form at the bottom of the bowl.
- Score the chicken breast in 3-4 places along its entire length, from the thick end almost to the tip, like a fan. As if you wanted to cut slices, but without cutting all the way through.
- Heat an electric or charcoal grill well. For this method of cooking chicken breast I prefer the outdoor gas grill, not the grill pan. When hot, place the meat on the grill with the unscored side down first. Leave for 5 minutes. Flip and leave for another 3-5 minutes. The meat in the scores should turn white and then it's done.
- Serve the warm chicken breast with a few spoonfuls of tomato salsa.
