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Grilled Chicken & creamy saffron salsa
Photo credit: Sylvie Li

Grilled Chicken & creamy saffron salsa

Grilled Chicken & creamy saffron salsa
Photo credit: Sylvie Li
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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!

  • Serves4
  • Prep time12 mins
  • Cook time18 - 20 mins
  • Timeout5 mins
  • FreezingFreezes well


  • 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
  • 4 chicken breasts
  • 1 tablespoon of vegetable oil
  • Salt & pepper, as preferred


  1. Preheat the barbecue to 400 °F.
  2. Mix the warm water and saffron in a small bowl, then set aside for 5 minutes.
  3. Combine all the salsa ingredients in another bowl, including the water and saffron mix. Stir then set aside.
  4. Grease and season the chicken breasts.
  5. Grill the chicken for 18 to 20 minutes while turning them over a few times.
  6. 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