Grilled chicken with grapefruit-mint salsa

Grilled chicken with grapefruit-mint salsa

Total Time
18 min
10 min
8 min
Our spicy, tart salsa makes a flavorful and colorful topping for grilled chicken seasoned with cumin, coriander, and salt and pepper that can be prepared in under 20 minutes. The salsa can be made 3 days ahead and stored in the refrigerator until ready to use. The salsa gets its kick from serrano chile, which is a variety of chile that's hotter than a jalapeño pepper. We recommend that you use care when mincing the chiles. You'll want to wash your hands and the surface immediately after cutting. You can also wear gloves.


Uncooked boneless skinless chicken breast

20 oz, 4 (5-ounce) cutlets

Ground cumin

½ tsp

Ground coriander

½ tsp

Table salt

¼ tsp

Table salt

1 pinch(es)

Black pepper

¼ tsp


2 medium, red variety

Fresh mint leaves

¼ cup(s), sliced


1 small, diced

Serrano chile pepper

½ average, seeded and minced

Cooking spray

1 spray(s)


  1. Spray ridged grill pan with nonstick spray and set over medium-high heat.
  2. Sprinkle chicken with cumin, coriander, 1/4 teaspoon of salt, and pepper. Add chicken to grill pan and cook, turning once, until chicken is lightly browned and cooked through, about 8 minutes.
  3. Meanwhile, to make salsa, using serrated knife, cut thin slice from top and bottom of each grapefruit. Stand grapefruit upright on cutting board and cut away peel and white pith. Hold fruit over medium bowl and cut along both sides of each membrane and release sections, allowing to fall into bowl. Remove any seeds. Using 2 forks, break grapefruit into small pieces. Stir in mint, shallot, serrano pepper, and remaining pinch salt.
  4. Per serving: 1 chicken cutlet and about 1/4 cup salsa