With Fall on the way, we’re trying to get in as much barbequing as possible before the weather changes too much. This is a perfect Summer barbeque dinner from Martha Stewart, light and tasty and easy!
1/4 cup white wine vinegar, plus more to taste
1/4 cup water
1 teaspoon sugar
2 garlic cloves, smashed
1 small jalapeno chile, stem removed, quartered (you can also remove the seeds and ribs for a milder version, which is what I did)
salt and pepper
1 English cucumber (12 oz) peeled, seeded and cut into 1/4″ dice (I had seedless mini cucumbers from Costco in my fridge so I used 12 oz of those which was about 5 and chose to keep the skins on since that is how they are meant to be eaten)
5 radishes, very thinly sliced
8 ounces cherry tomatoes, halved or quartered if large (I used grape tomatoes from my garden)
1 small red onion, cut into 1/4″ dice
6 boneless, skinless chicken breast halves (2 pounds)
oil for grill
1 cup fresh mint, torn into 1/2″ pieces, plus sprigs for garnish (didn’t have any so left it off)
1 Bring vinegar, water, sugar, garlic, jalapeno and 3/4 teaspoon salt to a boil. Remove from heat and let stand for 15 minutes. Strain through a fine sieve and discard solids. Let cool completely.
2 Combine cucumber, radishes, tomatoes and onion in a medium bowl. Pour in vinegar mixture and toss to coat.
3 Preheat grill to medium high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 – 7 minutes per side. Transfer to a platter and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper and drizzle with vinegar if desired. Spoon relish on top of chicken and garnish with mint sprigs.