Recipes › Kiwi (Hardy Kiwiberry) › Kiwiberry Salsa Verde Chicken
Kiwiberry Salsa Verde Chicken
Grilled chicken breasts served with a vibrant fresh salsa made from kiwiberries, jalapeño, and cilantro — a tropical riff on salsa verde that's bright, spiky, and completely unexpected. The natural sugars in kiwiberries caramelize slightly against the hot chicken, creating a gorgeous fresh-cooked contrast.
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Ingredients
- 1½ cups fresh kiwiberries, quartered
- 4 boneless skinless chicken breasts, pounded to even thickness
- 1 jalapeño, finely diced (seeded for mild)
- ¼ cup red onion, finely diced
- ⅓ cup fresh cilantro, chopped
- 2 tbsp lime juice, freshly squeezed
- 3 tbsp olive oil, divided
- ½ tsp garlic powder
- ½ tsp cumin
- 1 tsp salt and black pepper, to taste
Method
- Season chicken with garlic powder, cumin, salt, and pepper. Rub with 2 tbsp olive oil.About 3 min
- Make the salsa: combine quartered kiwiberries, jalapeño, red onion, cilantro, lime juice, remaining olive oil, and a pinch of salt. Stir gently and taste for seasoning. Set aside.About 7 min
- Heat a grill or grill pan over high heat. Cook chicken for 6–7 minutes per side until cooked through (internal temperature 165°F) and nicely charred.About 14 min
- Rest chicken for 3 minutes, then slice against the grain. Serve topped generously with kiwiberry salsa.About 3 min
Tips
- Pounding the chicken to even thickness ensures it cooks through without dry edges.
- Don't make the salsa too far ahead — kiwiberries release juice quickly once cut.
- The salsa also works beautifully on grilled fish tacos.
Ring the changes
- Swap chicken for pork tenderloin medallions for a different but equally wonderful result.
- Add a diced ripe avocado to the salsa for a creamier texture.
Keeping it
Refrigerate cooked chicken for up to 3 days. Salsa is best fresh; use within 2 hours of making.
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