Spicy grilled chicken with strawberry-cucumber salad



30 min


40 min



Spicy grilled chicken with strawberry-cucumber salad

Photo, Roberto Caruso.

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  • 4 skinless, boneless chicken breasts
  • 1/4 cup lemon juice , divided
  • 1 tbsp sriracha
  • 4 tsp honey
  • 3 tbsp olive oil , divided
  • 1 tsp lemon zest
  • 3/4 tsp salt , divided
  • 2 tbsp white balsamic vinegar
  • 1 pint strawberries
  • 1 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.

How to hull strawberries: a safe and easy method

Nutrition (per serving)

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