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© Meredith Corporation. All rights reserved. Used with permission.
Skin chicken breasts and halve them lengthwise. Combine oil, garlic, shallots (or green onion) and thyme. Rub on chicken pieces.
Grill chicken, bone-side up, on an uncovered grill directly over medium coals for 20 minutes. Turn and grill for 15 to 25 minutes more, or until chicken is tender and no longer pink.
Meanwhile, peel, seed and slice papaya. Set aside. For relish, in a small bowl, stir together mustard and yogurt. Stir in zucchini (or summer squash) and red onion. Spoon some of the relish into each radicchio (or cabbage) leaf.
To serve, place 3 papaya slices on each serving plate. Top with grilled chicken. Serve with relish cups.