Grilled Chicken with Strawberry Mint Salsa

Recipe Collection: Dinner

Grilled Chicken with Strawberry Mint Salsa elevates your summer dining with a gluten-free American dish that perfectly balances smoky grilled chicken and a refreshing strawberry mint salsa. The tangy raspberry vinegar marinade infuses the chicken with a delightful sweetness, while the serrano chiles add a hint of heat. This versatile recipe is ideal for summer barbecues, salads, or a light dinner.

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Overview

This delightful dish combines the smoky flavor of grilled chicken with a vibrant and refreshing strawberry mint salsa. Perfect for a summer meal, this recipe is a delicious way to enjoy fresh strawberries and adds a spicy kick with serrano chiles. The raspberry vinegar marinade infuses the chicken with a tangy sweetness, making it a standout dish for any occasion.

Diet Type

Gluten-Free

Allergies

None

Cuisine

American

Serving Size: 4

Cooking Time: 10 minutes

Ingredients

• 4 6 Ounces (oz) skinless, boneless chicken breast halves
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 2 Whole serrano chiles, minced
• 1 Clove garlic, minced
• 1 Teaspoon (tsp) chili powder
• 4 Tablespoons (tbsp) raspberry vinegar, divided
• 0.25 Cups olive oil
• 2 Cups fresh strawberries, sliced
• 2 Tablespoons (tbsp) fresh mint, minced
• 2 Tablespoons (tbsp) white sugar
• 0.33 Cups red onion, minced
• 0.25 Cups sour cream

Steps

1. Prepare the Chicken: Pound the chicken breast halves with a meat mallet until they are 1/2 inch thick. Season with 1 pinch of salt and 1 pinch of pepper. In a small bowl, whisk together 1 minced serrano chile, garlic, chili powder, and 2 tablespoons of raspberry vinegar. Gradually whisk in the olive oil until the marinade is well combined. Place the chicken in a resealable plastic bag or a small baking dish, pour the marinade over the chicken, squeeze out excess air, and seal. Refrigerate and marinate for 2 to 3 hours.
2. Make the Salsa: While the chicken marinates, combine the strawberries, mint, and sugar in a bowl. Cover and refrigerate for 1 hour. Afterward, fold in the remaining serrano chile, red onion, and 2 tablespoons of raspberry vinegar. Season to taste with 1 pinch of salt and 1 pinch of pepper. Let the salsa stand at room temperature for 20 minutes before serving.
3. Grill the Chicken: Preheat an outdoor grill to medium-high heat and lightly oil the grate. Remove the chicken from the marinade, shaking off any excess. Discard the remaining marinade. Grill the chicken until it is no longer pink in the center and the juices run clear, about 3 to 5 minutes per side.
4. Serve: Plate the grilled chicken and top with a generous serving of strawberry mint salsa. Add a dollop of sour cream on the side for a creamy contrast. Enjoy your zesty grilled chicken with fresh strawberry mint salsa!

Enjoy your homemade Grilled Chicken with Strawberry Mint Salsa!