Cookwith

Name: Foxborough Fireworks: Citrus-Brined Chicken with Summer Berry Salsa (Gluten-Free)
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 6 cups water; 6 tbsp kosher salt; 2 tbsp sugar; 1 orange, zested and juiced; 1 lemon, zested and juiced; 1 lime, zested and juiced; 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp black pepper; 1 cup strawberries, diced; 1 cup blueberries, halved; 1/2 cup cherry tomatoes, quartered; 1/4 cup red onion, finely diced; 1 jalapeño, seeded and minced; 1/4 cup cilantro, chopped; 2 tbsp honey; 1 tbsp apple cider vinegar; Salt and pepper, to taste; 4 cups baby arugula or mixed greens

Foxborough Fireworks: Citrus-Brined Chicken with Summer Berry Salsa (Gluten-Free)

CrushedLemon1034

A dinner as vibrant and dramatic as a stadium kiss cam moment, this dish combines juicy citrus-brined chicken (a foolproof technique for moisture and flavor) with a bright, sweet-and-spicy summer berry salsa. Inspired by the electric energy of a Coldplay concert, the dish features colors and flavors as bold and attention-grabbing as a viral jumbotron moment. The berry salsa offers a playful nod to both the sweet and awkward sides of public spectacle, while the brined chicken guarantees a headliner-worthy main act. Perfect for a California summer evening, and entirely gluten-free.

Ingredients

Instructions

In a large mixing bowl, combine water, kosher salt, sugar, orange zest, lemon zest, lime zest, and all citrus juices. Stir until salt and sugar dissolve completely to form a citrus brine.
Add chicken breasts to the brine. Cover and refrigerate for 30 minutes (no longer than 1 hour for boneless breasts).
While chicken is brining, prepare the berry salsa: In a bowl, combine strawberries, blueberries, cherry tomatoes, red onion, jalapeño, cilantro, honey, apple cider vinegar, and a pinch of salt and pepper. Gently toss and refrigerate until ready to serve.
Remove chicken from brine, pat dry with paper towels. Rub each breast with olive oil, smoked paprika, and black pepper.
Heat a grill pan or outdoor grill over medium-high heat. Grill chicken 5-6 minutes per side, or until juices run clear and internal temp reaches 165°F. Transfer to a plate and let rest for 5 minutes.
To serve, arrange a bed of arugula or mixed greens on each plate. Slice chicken and fan over greens. Top generously with summer berry salsa. Drizzle any remaining salsa juices over the top.