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Grilled Chicken Breasts with Fresh Strawberry Salsa

This is a wonderful grilled chicken recipe that is served with a spicy strawberry salsa. A great go to dish for fresh strawberries when in season!
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 2 hours 35 minutes
Course lunch/dinner
Cuisine Mexican
Servings 4 people
Calories 1722.5 kcal

Equipment

  • 1 Meat Mallet
  • 1 Resealable Plastic Bag or Baking Dish
  • 2 Mixing Bowls (small) One for marinade, one for salsa
  • 1 Whisk
  • 1 Outdoor Grill

Ingredients
  

Main

  • 4 6 ounce skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 1 serrano chile seeded and minced
  • 1 clove garlic minced
  • 1 teaspoon chili powder
  • 2 tablespoons raspberry vinegar
  • ¼ cup olive oil
  • 2 cups sliced fresh strawberries
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons white sugar
  • 1 serrano chile seeded and minced
  • ⅓ cup minced red onion
  • 2 tablespoons raspberry vinegar
  • salt and pepper to taste
  • ¼ cup sour cream

Instructions
 

  • Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish. Whisk together 1 serrano chile, garlic, chili powder, and 2 tablespoons raspberry vinegar in a small bowl. Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts, squeeze out excess air, and seal. Place into the refrigerator, and marinate for 2 to 3 hours.
  • While the chicken marinates, toss the strawberries with the mint and sugar in a bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and 2 tablespoons raspberry vinegar. Season to taste with salt and pepper. Let the salsa stand at room temperature for 20 minutes before serving.
  • Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  • Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken on the grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Serve with the strawberry salsa and a dollop of sour cream.

Notes

For uniformly cooked chicken, pound breasts to an even 1/2-inch thickness. When marinating, avoid exceeding the recommended time to prevent the acid from breaking down the chicken's texture too much. The strawberry salsa benefits from quality, ripe berries; taste and adjust sugar and spice from the serrano to your preference. Ensure the grill is properly preheated and oiled to prevent sticking and achieve optimal searing. For an extra layer of flavor and to enhance the contrast, a squeeze of fresh lime juice in the salsa can brighten the dish, and consider plain Greek yogurt instead of sour cream for a tangier finish.