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Grilled Lemon Chicken with Strawberry Basil Salsa

Grilled Lemon Chicken with Strawberry Basil Salsa

Jun 23rd 2020

We are officially halfway through our Sweet Summertime Challenge! Participants are enjoying all the flavors this season has to offer. And what better Summer flavor profile than strawberry? While you might think dessert only, this strawberry salsa (yes, salsa) adds a hint of sweet to the tangy grilled lemon chicken. It's a flavor combination you won't want to miss! 

Grilled Lemon Chicken with Strawberry Basil Salsa

Serves 4


For the Lemon Garlic Marinade: 

1/ 3 cup olive oil 

1 Tablespoon lemon zest 

1/ 3 cup fresh lemon juice

4 cloves garlic, minced 

2 teaspoons dried oregano 

½ teaspoon dried thyme 

½ teaspoon dried basil 

Salt and pepper, to taste


For the chicken: 

4 boneless skinless chicken breasts 

Pinch of salt 


In a small bowl, combine all the ingredients for the marinade. Brush marinade on chicken, cover and refrigerate for 30 minutes. 

Preheat the grill to medium-high heat and lightly oil the grates. Remove the chicken from the marinade, letting the excess drip off. Grill chicken for 5-6 minutes on each side or until cooked through. Remove chicken from the grill and let rest for at least 5 minutes before serving. If you prefer to use an oven you can also bake the chicken at 425 degrees for 20-25 minutes on a large sheet pan. 

TIP: For even more flavor, marinade the chicken ahead of time for at least 3-4 hours.

For the salsa: 

½ English cucumber, peeled, seeded and diced 

2 Tablespoons red onion, chopped 

2 cups strawberries, diced 

2 Tablespoon fresh basil, chopped 

1 teaspoon lemon zest 

2 Tablespoons balsamic vinegar 

1 Tablespoon olive oil 

1-2 teaspoons honey, depending on how bitter your strawberries are 

Salt and pepper, to taste 

Stir together the cucumbers, red onion, strawberries, basil and lemon zest. In a separate bowl, mix together the vinegar, olive oil, honey, salt and pepper. Drizzle over the salsa and mix until fully incorporated. 

TIP: This salsa is best when made right before eating. It tends to get soggy if prepared too far in advance.