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Grilled Chicken Breasts With Peach and Cucumber Salad
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Serves 4| Hands-On Time: 15m| Total Time: 40m Ingredients | |
3 tablespoons | olive oil, plus more for the grill |
1/4 cup | mayonnaise |
1 teaspoon | sweet paprika |
kosher salt | |
black pepper | |
4 bone-in, skin-on chicken breasts (about 4 pounds total) | |
2 | peaches, pitted and thinly sliced |
2 small | cucumbers, thinly sliced |
1 | shallot, thinly sliced |
1 tablespoon | cider vinegar |
1 tablespoon | fresh thyme leaves |
Directions Heat grill or a grill pan to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate or grill pan. Mix together the mayonnaise, paprika, and ¼ teaspoon each salt and pepper in a small bowl. Loosen the skin from the chicken with your fingers and, dividing evenly, spread the mayonnaise mixture underneath. Brush the chicken with 1 tablespoon of the oil and place on grill, skin-side down. Grill, covered, until the skin is browned and crisp and an instant-read thermometer inserted in the thickest part of the meat registers 165° F, 12 to 15 minutes per side. Meanwhile, toss the peaches with the cucumbers, shallot, vinegar, thyme, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl. Serve the chicken with the peach and cucumber salad. Nutritional Information Per Serving Calories 483 | |
32g | Fat |
Sat Fat 6g Cholesterol 116mg Sodium 410mg Protein 40g Carbohydrate 8g | |
5g | Sugar |
Fiber 1g
Iron 2mg
Calcium 38mg
If the chicken skin sticks to the grill grate, don’t try to turn the piece over or you’ll risk tearing it. Instead, wait until the skin is fully crisp and easily releases from the grill.
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