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Grilled Chicken with Cilantro Red Onion Salsa

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Grilled Chicken with Cilantro Red Onion Salsa


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Grilled Chicken with Cilantro Red Onion Salsa

Submitted by Chef Jonathan Bardzik

Servings6 Gluten Free Dairy Free


  • 1 bunch cilantro, stems removed
  • 1 jalapeno, seeded and minced
  • 2 garlic cloves, peeled and roughly chopped
  • 2 tablespoons minced mint
  • 1/2 red onion, finely diced
  • 1 lime, juiced
  • 1-3 tablespoons Fustini's Chipotle olive oil
  • 1/2 teaspoon cumin


For more heat, substitute the Cayenne Crush or Aji Verde Crush olive oils. This salsa makes 1-3 tablespoons.


Step 1. 

Combine balsamic, wine, olive oil, fish sauce, cilantro and garlic.  Season with salt and pepper.  Place chicken in a sealable freezer bag and pour the marinade over the chicken. Refrigerate and marinate for 2-4 hours.

Step 2. 

Set a medium-hot fire on a grill. Place chicken thighs, skin side down, over direct heat.  Cook until skin is seared, about 3-5 minutes. Turn and cook 3-5 minutes more.  Move chicken to indirect heat, skin side down, and cook through for another 5-7 minutes (about 15 minutes total).

Serve grilled chicken with cilantro salsa.

Step 3.  Salsa

Finely chop cilantro.  Combine in a small bowl with jalapeno, garlic, mint and onion.  Stir in lime juice and add olive oil 1 tablespoon at a time until the salsa comes together.

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