Spicy grilled chicken with strawberry-cucumber salad
Photo, Roberto Caruso.
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coarsely chopped fresh
- 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.
How to hull strawberries: a safe and easy method
Nutrition (per serving)
- 47 g,
- 17 g,
- 12 g,
- 3 g,
- 453 mg.