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Sierra Chicken with Cucumber Salsa



SIERRA CHICKEN with 
COOL CUCUMBER SALSA and 
SWEET AND TANGY BALSAMIC GLAZE

Cool Cucumber Salsa (recipe below)
Sweet and Tangy Balsamic Glaze (recipe below)
4  ( 6-8 oz.) boneless, skinless chicken breasts
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon cracked black pepper

Preheat gas or charcoal grill to medium high heat.

Brush the chicken breasts with extra virgin olive oil on both sides. Evenly sprinkle kosher salt and cracked black pepper over both sides of the chicken breasts and place on preheated grill. Cook chicken about 4 to 5 minutes per side, rotating once per side to create diamond marks. Cook until internal temperature reaches 165 degrees.

Brush both sides of the cooked chicken with the sweet and tangy Balsamic glaze. Remove from the grill and place on four serving plates. Top the chicken with cool cucumber salsa and serve immediately. Makes 4 servings.

Cucumber Salsa:
2 English cucumbers, halved lengthwise and sliced into pieces
1 tablespoon Jalapeno peppers, finely diced
1/2 cup red onions diced
3 tablespoons sunflower seeds
1 cup Craisins
1 teaspoon kosher salt
2 tablespoons cilantro, chopped
1/4 cup simple syrup
2 tablespoons white vinegar
1 tablespoon fresh lime juice

Combine all the ingredients in a mixing bowl, and place in the refrigerator until the chicken is grilled.

Sweet and Tangy Balsamic Glaze: 
1/2 cup balsamic vinegar
1 cup sugar

Combine the ingredients in nonreactive sauce pan. Bring to a boil and reduce by half. Pour the glaze into bowl and place in refrigerator to cool.