Tuesday, July 5, 2011

Grilled Chicken Breast with Fresh Jalapeno-Cilantro Tomato Relish.

*** UPDATE (7/10/2011) This recipe was featured on themightyrib, a Houston food blog.  It was a test kitchen post, so you might be interested in checking out the variations they adapted with this recipe. Read it, here. ~Lyndi ***

Summer means grilling. 

Grilling means chicken breast. 

Chicken breast means… jalapeno-cilantro tomato relish.

Uh, I just drooled a little.

I hijacked this recipe from my favorite-foodie-frenzy-friends, Nathan and Amanda. (Love you guys!)

This is #2 of three recipes that I had the privilege of providing for The Cobblestone Farm Project in Fayetteville.

If you make this recipe, you will have warm-fuzzy feel-good vibes because it was created for a good cause.

See how giving you are?


Grilled Chicken Breast with Fresh Jalapeno-Cilantro Tomato Relish
Recipe adapted from my friend’s (Nathan Willoughby) lime based hot dog relish

Serves 4


3 chicken breasts
1 tbsp olive oil
Salt and pepper

1 jalapeno, minced (seeds removed if you like it mild)
1 tomato, diced small
¼ onion, diced small
½ cup of fresh cilantro, chopped
1 bunch of spring onions (4-5 individual bulbs with stalks), sliced diagonally
1 tbsp butter
2 tbsp sugar

Instructions – Grilled Chicken

1.     Preheat grill.
2.     Wash chicken.
3.     Make cutlets by cutting through each breast horizontally.  You will end up with a total of 6 cutlets.
4.     Dredge chicken in olive oil.  Salt and pepper.
5.     Grill chicken for 10 minutes on first side and 5 minutes on flip side.  Keep an eye on since cutlets are thinner than usual and will cook fast and evenly.
6.     Remove from heat and wrap in tin foil.  Put foil package in a warmer oven on low heat.  This will also ensure that chicken is cooked thoroughly by the time you are ready to serve with the relish.

Instructions – Relish

1.     In a bowl, combine jalapeno, cilantro, tomato, and onion in a bowl.
2.     Heat skillet on stove on medium-high heat.
3.     Add butter.  Move to low heat.
4.     Add spring onions to skillet along with sugar.
5.     Stir and let sit until onions begin to caramelize.
6.     Remove from heat and mix with jalapeno-cilantro mixture.
7.     Remove chicken from foil and top with relish.  Serve.


Eat well, my friends.  Eat well.


  1. Lyndi, I am making this...like...in the next day or two! Count on it. I plan to feature it on the blog this Saturday under Test Kitchen. That is, if I can find cilantro and jalapenos here in Boston:)

  2. Wow, I am speechless! Thanks Kevin!

    I'll update this post with your link, too!

    Good luck, let me know if I need to mail you ingredients. ha!


  3. Gonna have to make this apartment style...no grill:( But it will still be good. Going to store right now...fingers crossed on the cilantro:)

  4. Completely acceptable! Let me know how it goes!


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