- 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
- 1 tablespoon red-wine vinegar
- 2 tablespoons olive oil plus additional for brushing the chicken
- 2 tablespoons water
- 1/4 teaspoon ground cumin, or to taste
- Tabasco to taste
- 1 slice of homemade-type white bread, torn into pieces
- 2 plum tomatoes, seeded and chopped fine
- 1/2 cup finely chopped seeded peeled cucumber
- 1/3 cup finely chopped green bell pepper
- 1/4 cup finely chopped red onion
- 2 tablespoons finely chopped fresh coriander or parsley leaves, or to taste
- 1 whole boneless chicken breast with skin (about 1 pound), halved
- In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes, and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.
- Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.