Traverse City Record-Eagle

July 25, 2013

Intentional Minimalist: Tart up grilled chicken with cherry relish

BY KRISTIN CELESTE SHROEGER
Local columnist

— Embrace the summer grilling season with this tasty farm-to-table marinated and grilled chicken served with a spicy cherry relish. This recipe features local produce from 9 Bean Rows Farm, Isadore Farm, Birch Point Farm and locally produced products from Food for Thought.

 

Spicy Marinated Chicken with Tart and Spicy Cherry Relish

Lime

Local cherry salsa atento

Homemade scallion-infused olive oil

Local wild leek vinegar

Chicken breasts

Sea salt

Ground pepper

Farm fresh local cucumber

Farm fresh local jalapeno

Farm fresh local cilantro

Farm fresh local scallions

Local tart cherry preserves

Ingredient Note: A wide variety of infused olive oils can be purchased at grocery stores and specialty food stores. Or, if you are an adventurous home cook, you can make your own. Regular olive oil may substituted for the infused olive oil used in this recipe.

Zest lime, mince zest and reserve. Juice lime and reserve juice. In a large glass jar, mix 1/2 cup salsa with 4 tablespoons scallion-infused olive oil, 3 tablespoons lime juice, 2 tablespoons wild leek vinegar and 2/4 tablespoons water.

Wash chicken breasts and pat dry. Place in a zip-lock bag and season with sea salt and pepper. Pour marinade over chicken, tightly seal the zip-lock bag and gently rub the marinade around the chicken. Place the zip-lock bag on a platter and place in the refrigerator for 30 minutes. Remove platter from refrigerator at the 30-minute mark, flip the bag over, gently rub the marinade around the chicken and place the platter back in the refrigerator for an additional 30 minutes.

Chop 1 cup cucumber into small cubes. Remove seeds from jalapeno and mince. Remove cilantro leaves from stems and mince 2 tablespoons. Thinly slice 2 tablespoons scallion greens. In a large glass bowl, mix 1 cup tart cherry preserves, 1/2 cup salsa, 2 tablespoons lime juice, lime zest, cucumber, jalapeno, cilantro and scallion greens. Gently stir to make relish, season with sea salt to taste and let rest in the refrigerator for 30 minutes.

Turn on grill and preheat to medium. Gently place the chicken breasts on the grill and cook for 3 minutes over medium heat. Gently turn the chicken 45 degrees (without pushing down on the chicken, as this drains the juice from the meat) and grill for 3 minutes. Gently flip the chicken over and cook for 3 minutes, then turn the chicken breasts 45 degrees and cook for 3 minutes. Check chicken breasts for doneness (cook longer if needed) and remove chicken from grill and let rest off the heat for 3 minutes.

Plate chicken breast and serve topped with cherry relish, a sprinkle of cilantro and scallion slices, if desired.

Kristin Celeste Shroeger of Traverse City is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.