Grilled Chicken Breast with Cucumber Relish

Grilled Chicken Breast With Cucumber Relish
Photo: Marcus Nilsson
Prep Time:
20 mins
Total Time:
50 mins

To ensure the boneless, skinless chicken breasts stay nice and juicy in this Grilled Chicken Breast with Cucumber Relish recipe, pound them to an even thickness and sprinkle with salt about half an hour before grilling. This step gives the salt a chance to create tiny pockets in the meat for the juices to collect into as it cooks. A zesty, Thai-inspired cucumber relish that you can chop up while you wait adds a cooling crunch and splash of color to the finished dish.


  • 4 boneless, skinless chicken breasts (2 pounds total), pounded ½ inch thick

  • Kosher salt and freshly ground pepper

  • 3 mini cucumbers, chopped (1 cup)

  • 1 scallion, thinly sliced

  • ½ red jalapeño (ribs and seeds removed for less heat, if desired), halved and thinly sliced

  • ¼ cup unseasoned rice vinegar

  • 2 tablespoons sugar

  • Vegetable oil, for grill

  • 2 tablespoons extra-virgin olive oil

  • ¼ cup fresh mint leaves, for serving


  1. Season chicken on both sides with salt and pepper. Let stand at room temperature 30 minutes, or refrigerate, covered, up to 2 hours. Meanwhile, combine cucumbers, scallion, jalapeño, vinegar, and sugar. Season with salt.

  2. Heat grill to medium‐high; lightly brush grates with vegetable oil. Rub chicken with olive oil; transfer to grill. Cook about 2 minutes, then rotate chicken 45 degrees (to create crosshatch marks) and continue cooking another 2 minutes. Flip and grill until cooked through, 3 to 4 minutes more. Transfer to a platter; let stand 10 minutes. Serve with cucumber relish and mint.

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