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Gazpacho Grilled Chicken

4 star rating
 

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Submitted by: williamkeys

 

A salsa mixture of tomatoes, cucumber, onion, bell pepper and cilantro. A sauce of ketchup, oil, lemon juice, vinegar and chipotle hot sauce is made.
 

Ingredients

  • 5 ripe plum tomatoes, seeded and diced
  • 1 small cucumber, seeded and diced
  • 3 green onions, chopped
  • 1 yellow bell pepper, seeded and diced
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1/2 cup ketchup
  • 1/4 cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon chipotle-flavored bottled hot pepper sauce
  • Salt and pepper
  • 4 boneless, skinless chicken breast halves
  • Fresh cilantro sprigs and lemon slices, for garnish

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Method

In medium bowl, combine tomato, cucumber, green onion, yellow pepper and cilantro. In another bowl, whisk 1/2 cup olive oil, ketchup, the lemon juice, vinegar, Worcestershire and hot sauce until blended; season with salt and pepper. Pour half of this sauce over the tomato mixture; toss well. Cover and refrigerate gazpacho salsa until ready to serve. Prepare a medium-hot grill. Lightly grease the grill grate. Lightly pound chicken to an even thickness. Brush chicken with remaining 1 tablespoon of olive oil; season with salt and pepper. Grill chicken, turning once, for 8 to 10 minutes or until cooked through, turning once. During the last few minutes of grilling time, brush chicken with remaining half of the sauce. Arrange chicken on serving platter. Spoon gazpacho salsa over the top. Garnish with cilantro and lemon slices, if desired.

 

Notes:

 

Number of Servings: 4

 

Submitted by: williamkeys ()

 

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