Vito’s Grilled Rosemary Chicken with Cucumber & Tomato salsa
- 4 skinles, boneless chocken breasts- pounded to 1/2 inch thickness
- 2 garlic cloves smashed & minced
- 2 Rosemary sprigs- leaves removed, about 2 Tbsp. smashed & minced with garlic
- Kosher salt & freshly ground pepper
- 2 lemons - juiced - squeezed halves reserved
- 4 Tablespoons olive oil
- 1 Cup cherry tomatoes cut in half lenght-wise
- 1 large cucumber seeded & cut into small cubes
- 1/4 Cup thinly sliced red onion
- 1 Tablespoon fresh basil cut into ribbions (chiffonade)
- 1/4 Cup white wine vinegar
- 1 Tablespoon honey
- 1/4 Cup Ricotta salata cheese - sliced thinly & broken up
- pinch of red pepper flake
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Preheat grill to high and brush with oil.
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Now using a mallet pound out your chicken breasts to ½ inch thickness. I use plastic wrap to cover chicken when I mallet the breasts out, for less mess, set aside.
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Now pile rosemary leaves and garlic on a cutting board and mince and mash into a paste using a large knife.
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In a bowl large enough to fit all 4 chicken breasts, combine rosemary & garlic paste with salt, pepper, 2 tbsp. olive oil, Red pepper flakes and lemon juice and mix well. Add chicken and turn to coat. I like to let this sit about 10 minutes before I put it on the grill, so all the flavors penetrate the chicken.
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While chicken is marinating prepare salsa in medium size bowl, combine honey, 2 tbsp. olive oil, and White wine vinegar, salt & pepper to taste and mix well. Add cucumber, tomatoes and onion and gently combine, set aside. Right before serving mix in fresh basil and cheese.
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Place chicken on grill and cook for 3-5 minutes on each side, until chicken is cooked though (you don’t want to overcook, internal Temp should be 165) now Plate your chicken and top with salsa, serve immediately.
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