Grilled Chicken with Fresh Tomato Salsa
A vibrant, healthy, and flavor-packed dish featuring juicy grilled chicken topped with a zesty, homemade tomato salsa.
Ingredients
- •4 boneless, skinless chicken breasts (about 6oz each)
- •2 tablespoons olive oil
- •1 teaspoon garlic powder
- •1 teaspoon smoked paprika
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •3 large vine-ripened tomatoes, finely diced
- •1/2 red onion, finely diced
- •1 jalapeño, seeded and minced
- •1/2 cup fresh cilantro, chopped
- •1 tablespoon lime juice
- •1/4 teaspoon ground cumin
Instructions
- 1
In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, salt, and pepper to create a rub.
- 2
Pat the chicken breasts dry with paper towels and coat them evenly with the spice rub on both sides.
- 3
Preheat your grill to medium-high heat (about 400°F or 200°C).
- 4
While the grill heats, combine the diced tomatoes, red onion, jalapeño, cilantro, lime juice, and cumin in a medium bowl; stir well and set aside to let the flavors meld.
- 5
Place the chicken on the grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken has nice char marks.
- 6
Remove the chicken from the grill and let it rest on a cutting board for 5 minutes to retain its juices.
- 7
Serve the chicken breasts topped generously with the fresh tomato salsa.
💡 Chef tips
- For the best flavor, let the salsa sit at room temperature for at least 20 minutes before serving so the juices can develop.
- If you prefer a creamier finish, you can add a dollop of sour cream or a slice of avocado on top of the chicken before adding the salsa.
- Leftover chicken can be stored in an airtight container for up to 3 days, but keep the salsa separate until you are ready to serve to prevent it from becoming watery.
✅ How it should turn out
The chicken should be perfectly charred and succulent, topped with a bright, acidic, and slightly spicy salsa that provides a refreshing contrast to the smoky grilled meat.