Grilled Chicken & creamy saffron salsa

Photo credit: Sylvie Li
Every one buys chicken to put on the barbecue as a quick-fix supper, and when they aren’t pre-marinated (don’t hide, we all do it!) we often end up adding some kind of salsa on it. Am I right?
So here I go again throwing myself out there (spice up your life you know!) into the making of an unheard of salsa, with all kinds of flavours but keeping in mind that I want to top the chicken with fresh, raw and colourful goodies.
Mission accomplished!
Particularities
- Serves4
- Prep time12 mins
- Cook time18 - 20 mins
- Timeout5 mins
- FreezingFreezes well
Ingredients
Salsa
- 1 tablespoon of warm water
- A pinch of quality Saffron
- 1 large garden tomato, diced
- 1 red pepper, diced
- 2 tablespoons of fresh chives, minced
- 1/2 a Jalapeno pepper, chopped (optiona)
- 3 tablespoons of shredded coconuts
- 2 tablespoons of mayonnaise
- ½ a lime’s juice
- Salt & pepper, as preferred
Chicken
- 4 chicken breasts
- 1 tablespoon of vegetable oil
- Salt & pepper, as preferred
Steps
- Preheat the barbecue to 400 °F.
- Mix the warm water and saffron in a small bowl, then set aside for 5 minutes.
- Combine all the salsa ingredients in another bowl, including the water and saffron mix. Stir then set aside.
- Grease and season the chicken breasts.
- Grill the chicken for 18 to 20 minutes while turning them over a few times.
- Slice the chicken and then top with all the salsa you want.
Tips & tricks
Cannot be frozen. Keeps for 2 to 3 days in the fridge.
Recipe published on August 19, 2018