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Grilled Chicken Breast with Cucumber Relish

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Recipe photo courtesy of Marcus Nilsson

To ensure the boneless, skinless chicken breasts stay nice and juicy, 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.

Source: Martha Stewart Living, September 2019
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