Spicy grilled chicken with strawberry-cucumber salad Recipe
4 skinless, boneless chicken breasts
1/4 cup lemon juice, divided
1 tbsp sriracha
4 tsp honey
3 tbsp olive oil, divided
1 tsp lemon zest
3/4 tsp salt, divided
2 tbsp white balsamic vinegar
1 pint strawberries
1 English cucumber
1/4 cup coarsely chopped fresh mint leaves
YIELD 4 servings
PLACE chicken breasts on a cutting board. Lay a piece of plastic wrap over chicken. Using a rolling pin or mallet, pound until chicken is 1/2 in. thick. Whisk 3 tbsp lemon juice with sriracha, honey, 1 tbsp oil, lemon zest and 1/2 tsp salt in a small bowl. Reserve 1/4 cup of marinade. Pour remaining marinade into a large zip-lock bag. Add chicken to bag. Seal bag, letting all the air out. Massage chicken until coated. Let stand for 20 min.
WHISK vinegar with remaining 1 tbsp lemon juice, 2 tbsp oil and ¼ tsp salt in a large bowl. Season with fresh pepper. Hull and coarsely chop strawberries. Slice cucumbers lengthwise into quarters, then ½-in. pieces. Set aside.
PREHEAT barbecue to medium. Oil grill. Barbecue chicken, lid closed, until springy when pressed, 4 to 5 min per side. Brush chicken with reserved marinade during last 2 min of grilling. Stir strawberries, cucumber and mint into dressing. Serve chicken with salad.