🫙 From the Spice Rack
Grilled Chicken Breasts with Gazpacho Salsa (Courtesy Gourmet Magazine)
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1 tablespoon red-wine vinegar 2 tablespoons olive oil plus additional for brushing the chicken 2 tablespoons wat...
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Ingredients8 items
Ingredients
- 1garlic clove, minced and mashed to a paste with
- 1/4teaspoonsalt
- 1tablespoonred-wine vinegar
- 2tablespoons olive oil plus additional for brushing the chicken
- 2tablespoons water
- 1/4teaspoonground cumin, -- or to taste
- 2plum tomatoes, -- seeded and chopped fine
- 1/2cupfinely chopped, seeded and peeled cucumber
Directions
- 1
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1 tablespoon red-wine vinegar 2 tablespoons olive oil plus additional fo
- 2
Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or i
- 3
Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.