Grilled Chicken with Mago Cucumber Salsa
Ready for another Gilbert Cellars and Salt and Stone pairing? If you’ve been around here for a little while, you probably recognize the salsa. It’s a house favorite. I’ve made a version of mango cucumber salsa many times (you can scroll the blog for the stand-alone recipe).
I think I love it so much because it’s such an easy versatile recipe to make your own. Pineapple or strawberries (if you happen upon them at the Farmer’’s Market) are wonderful to swap in place of mango if you’re feeling adventurous. Regardless of the version you make, pile it high on tender grilled chicken for the summer meal of your dreams.
Even better, enjoy it with a glass of ice cold Gilbert Cellars Riesling. I probably wouldn’t pick up a bottle of Riesling just because, but this one is SO good friends. Not too sweet, very crisp and well-rounded. It’s honestly one of my favorite summer drinks and works really well with bright citrus flavors.
When I think about summer eating, I want my meals to be two things: simple and full of flavor. And if I can take advantage of using produce and ingredients right here in my own backyard, (figuratively of course, we all know gardening isn’t really in my wheel-house) even better. I can buy local cucumbers, cilantro and onion at the Farmer’s Market or fruit stand. Mangos obviously don’t grow here in Yakima, but can be found easily at Walmart, Fiesta Foods or any local grocery store. I make a big batch of salsa and use it all week as a dip, a topping and even salad dressing.
Grilled Chicken with Mango Cucumber Salsa
For the chicken
· 4 chicken breasts, sliced in half lengthwise
· 1 tablespoon olive oil
· 1 ½ teaspoons all-purpose grill seasoning
· Kosher salt and black pepper
· Juice of a lemon
Drizzle chicken breasts with olive oil and sprinkle grill seasoning and salt and pepper on both sides of the chicken, lightly massaging the ingredients into the meat. Squeeze the juice of a lemon over the chicken. Cover and set aside to marinate at room temperature for 30 to 60 minutes or in the refrigerator for 2-3 hours.
Preheat outdoor grill to medium heat. Cook chicken on one side for 6-8 minutes depending on thickness of the meat. Using tongs, flip the meat over and cook for an additional 5ish minutes or until the internal temperature reads 165 degrees. Remove meat from the grill and cover with tin foil for at least five minutes before slicing.
For the Mango Cucumber Salsa
· 2 cups fresh mango diced into ½ inch pieces
· 2 cups English cucumber diced into ½ inch pieces
· 1 cup red or yellow bell pepper diced into ½ inch pieces
· 1 large shallot minced
· 1 jalapeno, seeds removed, minced
· 1 bunch cilantro minced
· 2 limes, zest and juice
· Kosher salt and black pepper
In a large bowl combine the pineapple, cucumber, bell pepper, shallot and jalapeno. Stir gently. Sprinkle with salt and pepper. Add the zest and juice of both limes as well as the cilantro. Stir gently again and garnish with coarse sea salt.
Slice chicken and spread evenly on a platter. Pile the salsa high on the chicken. Serve over greens, rice or quinoa. Save leftover salsa in the refrigerator in an air-tight container for up to 3 days.
Salsa is excellent on its own with a big pile of chips and a glass of cold Riesling.