Spicy grilled chicken with strawberry-cucumber salad

Prep 30 min
Total 40 min
Serves 4



skinless, boneless chicken breasts
1/4 cup
lemon juice, divided
1 tbsp
4 tsp
3 tbsp
olive oil, divided
1 tsp
3/4 tsp
salt, divided
2 tbsp
white balsamic vinegar
1 pint
English cucumber
1/4 cup
coarsely chopped fresh mint leaves


  • PLACE chicken breasts on a cutting board. Lay a piece of plastic wrap over chicken. Using a rolling pin or mallet, pound until chicken is 1/2 in. thick. Whisk 3 tbsp lemon juice with sriracha, honey, 1 tbsp oil, lemon zest and 1/2 tsp salt in a small bowl. Reserve 1/4 cup of marinade. Pour remaining marinade into a large zip-lock bag. Add chicken to bag. Seal bag, letting all the air out. Massage chicken until coated. Let stand for 20 min.
  • WHISK vinegar with remaining 1 tbsp lemon juice, 2 tbsp oil and ¼ tsp salt in a large bowl. Season with fresh pepper. Hull and coarsely chop strawberries. Slice cucumbers lengthwise into quarters, then ½-in. pieces. Set aside.
  • PREHEAT barbecue to medium. Oil grill. Barbecue chicken, lid closed, until springy when pressed, 4 to 5 min per side. Brush chicken with reserved marinade during last 2 min of grilling. Stir strawberries, cucumber and mint into dressing. Serve chicken with salad.


Calories 371, Protein 47 g, Carbohydrates 17 g, Fat 12 g, Fibre 3 g, Sodium 453 mg.

How to hull strawberries: a safe and easy method

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