Grilled Chicken 3 Ways with Hawaiian Coleslaw For Lag BaOmer!

Editor’s Note: Lag BaOmer, a holiday in which the hidden light of the Torah is revealed with bonfires and the celebration of mourning’s end come together is a fitting time to break out the grill and get together with loved ones. The convergence of a late Springtime afternoon and the warmer weather only add to the allure. Fresh from the hottest Kosher cookbook around, Daniella Silver gives us three great new grilled chicken recipes to kick off your Barbecue. – SL

Here are Norene Gilletz’s hot grilling tips!

GRILLED CHICKEN WITH MANGO SALSA

meat, Passover, gluten-free, chicken freezes well, yields 6 servings

Everyone loves salsas. They’re fresh in flavor, addictive, and an easy way to add fruits and vegetables to our diets. These three colorful salsas are bursting with bright, refreshing flavors that will liven up any meal.

Ingredients

Mango Salsa

1 ripe mango, peeled, pitted and diced

2 ripe peaches or nectarines, peeled, pitted and diced

¼ cup diced red onion

2 Tbsp extra virgin olive oil

juice of 1 lime (about 2 Tbsp)

1 Tbsp brown sugar

2 Tbsp chopped fresh basil

Grilled Chicken

6 single boneless, skinless chicken breasts (or 12 boneless, skinless thighs)

kosher salt

freshly ground black pepper

¼ cup chopped fresh basil

Method

Prepare the salsa: In a medium bowl, combine mangoes, peaches, and red onion. Add oil, lime juice, brown sugar, and basil. Mix gently. Cover; refrigerate.

Prepare the chicken: Heat an indoor grill, setting it to medium-high.

Sprinkle chicken on all sides with salt, pepper, and basil.

Grill chicken for 4-6 minutes per side, until grill marks appear and juices run clear.

Transfer chicken to a serving platter; top with salsa.

Norene’s Notes:

Each of these salsas can do double duty by serving it as a salad topping or over fish.

GRILLED CHICKEN WITH TOMATO OLIVE SALSA

meat, Passover, gluten-free, chicken freezes well, yields 6 servings

Ingredients

Tomato Olive Salsa

1 cup pitted black olives, halved

1 cup cherry tomatoes, halved

¼ cup diced red onion

2 cloves garlic, minced (about 1 tsp)

¼ cup minced fresh parsley

1 tsp dried oregano

3 Tbsp extra virgin olive oil

3 Tbsp orange juice (preferably fresh)

1 Tbsp honey

6 single boneless, skinless chicken breasts (or 12 boneless, skinless thighs)

kosher salt

freshly ground black pepper

2 cloves garlic, minced (about 1 tsp)

1 tsp dried oregano

¼ cup chopped fresh parsley

Method

Prepare the salsa: In a medium bowl, combine olives, tomatoes, onion, garlic, parsley, and oregano. Add oil, orange juice, and honey. Stir gently to combine. Cover; refrigerate.

Prepare the chicken: Heat an indoor grill, setting it to medium-high.

Sprinkle chicken on all sides with salt, pepper, oregano, and parsley.

Grill chicken for 4-6 minutes per side, until grill marks appear and juices run clear.

Transfer chicken to a serving platter; top with salsa.

Norene’s Notes:

Tip: Canned black olives often contain chemicals that turn them black artificially. Kalamata olives are a better choice.

To pit olives, use a cherry pitter or a metal pastry tip. Place olive over pastry tip, press firmly — and out pops the pit!

No Grill, No Problem! You can broil the chicken or cook it on your barbeque. Alternatively, bake it in the oven, uncovered, at 400°F for 20-25 minutes.

GRILLED CHICKEN WITH AVOCADO CUCUMBER SALSA

meat, Passover, gluten-free, chicken freezes well, yields 6 servings

Ingredients

Avocado Cucumber Salsa

3 baby cucumbers, trimmed and diced (do not peel)

¼ cup diced red onion

1 firm, ripe avocado, peeled, pitted and diced

¼ cup chopped fresh mint

2 Tbsp extra virgin olive oil

2 Tbsp lime juice (preferably fresh)

1 Tbsp honey

kosher salt

freshly ground black pepper

Chicken

6 single boneless, skinless chicken breasts (or 12 boneless, skinless thighs)

kosher salt

freshly ground black pepper

¼ cup chopped fresh mint

Method

Prepare the salsa: In a medium bowl, combine cucumbers, onion, avocado, and mint. Add oil, lime juice, honey, salt, and pepper. Stir gently. Cover tightly, pressing plastic wrap directly against the salsa. Refrigerate until serving time.

Prepare the chicken: Heat an indoor grill, setting it to medium-high.

Sprinkle chicken on all sides with salt, pepper, and mint.

Grill chicken for 4-6 minutes per side, until grill marks appear and juices run clear.

Transfer chicken to a serving platter; top with salsa.

Norene’s Notes:

Variation: Add 1 cup canned black beans, rinsed and drained, to salsa. You can also add 1 firm ripe tomato, diced. Instead of mint, use parsley or cilantro.

and here’s the delicious side dish that can coordinate with any or all of these grilled chicken dishes, or even your Shabbos table.

HAWAIIAN COLESLAW

pareve | passover option | gluten-free | yields 8 servings

Sweet, tangy, and perfect for a backyard barbecue, this simple slaw will transport you to a mini Hawaiian getaway. The cabbage and almonds offer a satisfying crunch, while the pineapple brings a tropical punch.

1 pkg (16 oz/500 g) sliced red cabbage

1 pkg (16 oz/500 g) sliced green cabbage

1 red bell pepper, diced

1/2 red onion, diced

2 scallions, thinly sliced

2 Tbsp chopped fresh basil (or 1 tsp dried)

2 cups pineapple chunks (fresh or canned)

3/4 cup candied whole or slivered almonds (optional) (p. 280)

Dressing

1/3 cup olive oil

1/3 cup vinegar (see Norene’s Notes, below)

2 Tbsp honey

2 tsp kosher salt, or to taste

1/4 tsp black pepper

In a large bowl, combine cabbages, red pepper, onion, scallions, and basil.

Dressing: In a medium saucepan, combine dressing ingredients; bring to a boil.

Pour hot dressing over cabbage mixture; toss well. Cover and refrigerate until serving time.

Toss coleslaw with pineapple and candied almonds, if using, shortly before serving.

Norene’s Notes

Pouring hot dressing over the cabbage mixture eliminates the sulfur smell that develops in leftover coleslaw.

Red cabbage looks beautiful in this coleslaw. When you pour the hot dressing over red cabbage, it will turn a beautiful magenta color.

Passover Option: Use Passover vinegar or lemon juice in the dressing.

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