• Cooking Time: 15
  • Servings: 4
  • Preparation Time: 20


Summer means grilling.

Grilling means chicken breast.

Chicken breast means… jalapeno-cilantro tomato relish.

Uh, I just fell in love a little.

If you make this recipe, you will have warm-fuzzy feel-good vibes.


  • 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.

Categories: Poultry 
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