Grilled Chicken with Fresh Tomato Salsa
Juicy, citrus-marinated grilled chicken breasts topped with a bright and refreshing homemade tomato-cilantro salsa.
Ingredients
- •4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- •2 tbsp olive oil (30ml)
- •2 limes, juice freshly squeezed (divided)
- •2 cloves garlic, minced
- •1 tsp ground cumin
- •1 tsp smoked paprika
- •1 tsp salt (divided)
- •1/4 tsp black pepper
- •3 ripe Roma tomatoes, diced
- •1/2 medium red onion, finely diced
- •1 jalapeño pepper, seeded and finely diced
- •1/2 cup fresh cilantro, chopped (15g)
Instructions
- 1
Whisk together the olive oil, juice of 1 lime, minced garlic, cumin, smoked paprika, 1/2 teaspoon salt, and black pepper in a shallow bowl or zip-top bag.
- 2
Add the chicken breasts to the marinade, turning to coat evenly, and let sit at room temperature for 15 to 20 minutes while preparing the salsa.
- 3
In a separate bowl, combine the diced tomatoes, red onion, jalapeño, chopped cilantro, the remaining lime juice, and 1/2 teaspoon salt; toss gently and set aside.
- 4
Preheat an outdoor grill or indoor heavy grill pan over medium-high heat (around 400°F / 200°C) and lightly oil the grates.
- 5
Grill the chicken for 5 to 7 minutes per side, until well-charred and cooked through to an internal temperature of 165°F (74°C).
- 6
Transfer the chicken to a plate, allow to rest for 5 minutes, then spoon the fresh salsa generously over the top before serving.
💡 Chef tips
- Pound the chicken breasts to an even 1/2-inch thickness before marinating so they cook uniformly without drying out.
- Make the salsa up to 4 hours in advance and refrigerate to let the flavors meld, but bring to room temperature before serving.
- For a milder salsa, remove all seeds and white ribs from the jalapeño, or swap it for diced green bell pepper.
✅ How it should turn out
The chicken features crisp, savory grill marks and a tender, juicy interior, beautifully balanced by the zesty, cold, vibrant salsa.