Recipe courtesy of Gourmet Magazine
Save Recipe Print
Yield:
6 servings
Level:
Easy

Ingredients

For marinade:
Chicken:
For the salad:

Directions

For marinade: In a blender or small food processor grind onion with garlic, gingerroot, lemon juice, and water to form a paste. In a bowl stir together onion paste and remaining marinade ingredients.

With a sharp paring knife make three 1/2-inch deep diagonal cuts in each chicken breast half, being careful not to cut all the way through. Rub chicken with marinade, rubbing it into cuts. In a large resealable plastic bag marinate chicken, chilled, overnight.

Preheat grill. Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes on a side, and transfer to a platter. Let chicken stand while preparing salad.

In a large bowl whisk together vinegar and salt and pepper to taste and add oil in a stream, whisking until emulsified. Add mesclun and toss lightly.

Slice chicken 1/4-inch thick and serve over salad.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Cumin Grilled Chicken Breasts

Recipe courtesy of Ellie Krieger

Simply Grilled Chicken Breasts

Recipe courtesy of Melissa d'Arabian

Grilled Chicken Breasts with Spicy Peach Glaze

Recipe courtesy of Bobby Flay

Grilled Chicken Caesar Salad

Recipe courtesy of Food Network Kitchen

Grilled Chicken and Kale Greek Salad

Recipe courtesy of Katie Lee

Grilled Chicken with Tomato-Cucumber Salad

Recipe courtesy of Food Network Kitchen

Sticky Honey-Chili Garlic Grilled Chicken with Cucumber Salad

Recipe courtesy of Katie Lee

Grilled Tandoori-Spiced Chicken over Green Papaya Salad

Recipe courtesy of Food Network

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories