It’s October, and the air conditioners and fans are working overtime here in Mumbai. With the change in weather, there have been a few changes in my kitchen–gone are the warm, fuzzy recipes that made you want to curl up in your bed with a book. What’s here is fresh, zingy, light food. Food that requires minimum time in a super-sunny kitchen.

Come, look what we’re eating!

Grilled chicken with Tomato and Pineapple Salsa

Ingredients for Grilled Chicken

  • 2 chicken breasts
  • 3-4 cloves of garlic
  • 2 red chilies
  • Juice of 1 lime
  • 2 tbsp. olive oil + for spraying on the pan
  • Salt to taste

Method:

  1. Make shallow slits along the diagonal of each chicken breast.
  2. In a mortar and pestle or coffee grinder, mince the garlic, red chilies, and salt.
  3. Add the olive oil and mix to a paste.
  4. Apply on each side of the chicken breasts.
  5. Squeeze on some lime juice and leave to marinate until you make your salsa.
  6. When it’ time to grill, heat your grill pan or skillet or other pan of choice and spray on some olive oil.
  7. Grill the chicken breasts for about 3-4 minutes on the first side and for about 2 minutes on the second.
  8. Serve hot with a cool salsa or salad.

Recipe for Tomato and Pineapple Salsa here. Except, I used cherry tomatoes this time because I found them burstingly fresh when I went shopping for the shoot.

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