Marinated Grilled Chicken With Watermelon Salsa Food

GRILLED HONEY LIME CHICKEN WITH WATERMELON SALSA

Steps:

• In a small bowl, whisk together the lime juice, olive oil, soy sauce, honey, cumin, garlic, salt and pepper. Pour the marinade into a resealable freezer bag along with the chicken. Squeeze the air out of the bag and seal it. Massage the marinade into the chicken and refrigerate for two hours.
• Preheat your grill to 400° F. Spray the grates with oil and place the chicken on them. Grill for 6-8 minutes and then flip and grill another 6-8 minutes or until the internal temperature reads 160-165° F. Let the chicken rest for 5 minutes before cutting it.
• While the chicken is grill make the salsa. Combine the watermelon, red onion, jalapeño, cilantro and lime juice in a bowl. Season with salt and taste. Adjust as needed. Serve on top or alongside the grilled chicken.

MARINATED GRILLED CHICKEN WITH CUCUMBER-WATERMELON SALSA

Steps:

• Whisk marinade ingredients together in a bowl then transfer to a plastic Ziplock bag set inside another large bowl.
• Pound chicken to an even thickness then score diagonally across the top and place inside bag with marinade. Marinate in the refrigerator for 30 minutes or up to 2 hours. Grill chicken breasts over medium-high heat for 3-5 minutes a side, or until no longer pink in the center. Let rest for 5 minutes before serving.
• For the Watermelon-Cucumber Salsa: combine ingredients in a bowl then spoon over grilled chicken.
• NOTE: this marinade is also awesome for steak - marinate for 2-6 hours in the fridge before grilling.

GRILLED CHICKEN WITH WATERMELON SALSA RECIPE

Steps:

• Pound the chicken breasts to an even thickness. In a large bowl whisk together soy sauce, oil, honey, garlic, red pepper flakes, and ginger. Add the chicken breasts and coat with the marinade. Cover the bowl (the mixture can also be added to a sealable plastic bag and the chicken can be marinated in there). Place the chicken into the refrigerator and marinate the chicken for 2-3 hours.
• Lightly grease the grates of an outdoor grill. Preheat the grill to medium-high heat. Remove the chicken breasts from the marinade and place onto the grill. Grill over medium-high heat for 3-5 minutes per side until the chicken is fully cooked (the internal temperature has reached 165 degrees F). Let rest for 5 minutes before serving.
• Combine all of the salsa ingredients in a bowl and then spoon over the grilled chicken.

MARINATED GRILLED CHICKEN WITH WATERMELON SALSA

Steps:

• Combine first 6 ingredients in a zipper bag and mix.
• Add chicken, seal, and smoosh around to coat.
• Refrigerate 4 hours, turning occasionally.
• Combine salsa ingredients and stir.
• Plate chicken on pre-heated grill coated with cooking spray.
• Grill 5 minutes on each side, less for thighs, or until cooked through.
• Serve with salsa.

GRILLED CHICKEN SKEWERS WITH WATERMELON SALSA AND FETA

Steps:

• In a mixing bowl, combine the yogurt, olive oil, lemon juice, garlic, cumin, salt and pepper. Add the cubed chicken and toss to coat with the marinade. (Make sure each cubes is well coated!) Let the chicken marinate for 20 minutes at room temperature.
• Meanwhile, prep the salsa. Combine all the ingredients in medium mixing bowl. Season with salt and pepper. Cover and refrigerate for at least 10 minutes to allow the flavors to mingle.
• Pre-heat a grill (or grill pan) over medium heat.
• Thread the marinated chicken cubes onto skewers. (I recommend 4 cubes per skewer.) Cook for about 8 minutes, turning the skewers once halfway through, until the chicken is cooked through (aka no longer pink in the center).
• Serve the skewers topped with salsa and crumbled feta.

TEQUILA CHICKEN WITH WATERMELON SALSA

Steps:

• Prepare Chicken Marinade: In a small bowl, combine 1/4 cup olive oil, 1/4 cup lime juice, tequila, oregano, 1 teaspoon cumin, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place chicken breasts in the marinade. Soak thoroughly.
• Prepare the Watermelon Salsa: As chicken marinates, in a large bowl, combine watermelon, peach, tomatillos, chiles, 1 tablespoon fresh lime juice, 1 tablespoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, onion, and cilantro. Mix thoroughly.
• Prepare an outdoor grill or a stove-top grill pan. Remove chicken from marinade and grill, skin-side down, turning once 10 to 12 minutes, until thickest parts are just cooked through.
• Remove to plates and serve with watermelon salsa. Garnish with lime slices and cilantro.

GRILLED CHICKEN WITH MANGO WATERMELON SALSA

Steps:

• Put the first six ingredients in a ziploc bag and squish around to combine. Add the chicken breasts and toss them around to make sure they are even coated with the marinade. Refrigerate for up to 4 hours.
• Preheat grill to high. Spray grill rack with a little cooking spray or mop with oil (whatever method you use to help foods not stick to your grill). Grill breasts about 5 minutes on each side or until cooked thoroughly. Start testing on second side after about 3 minutes. Grill to 160-165.
• Remove chicken from grill and let rest (covered with foil) for 5-10 minutes.
• Combine the watermelon, mango, onion, cilantro, pepper, lime juice, sugar and salt in a bowl. Toss to make sure it is well combined (this can be done a day ahead of time).
• Serve chicken topped with salsa.

GRILLED CHICKEN WITH SALSA

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.

GRILLED CHICKEN WITH WATERMELON SALAD

Steps:

• Mix together marinade and place in a zip lock bag; add chicken pieces. Seal the bag and place in refrigerator for 2 - 3 hours or overnight.
• Grill: Remove the chicken from the marinade and grill over hot grill for 8 - 10 minutes or until there is no pink in center. Turn once.
• Lightly toss together all salsa ingredients. Chill. Spoon salsa over arugula and top with feta cheese.

MARINATED GRILLED CHICKEN

Steps:

• Mash the garlic with salt in a small bowl using a fork -- if easier, use a garlic press to mince the garlic. Stir in the remaining ingredients, except for the chicken. Mix well and pour over the chicken in a large ziplock bag or container. Cover and refrigerate for 24 hours.
• Grill the chicken over low coals for 45 minutes or until done. Turn and baste with the marinade frequently.
• If you want to, add barbecue sauce during the last 10 minutes -- I like to use white barbecue sauce with this recipe, but only add a bit in the last 5 minutes, serving the rest at the table.

MARINATED CHICKEN WITH SALSA

Steps:

• Remove all fat from the chicken breast halves and pound them slightly. In a mixing bowl combine the lime zest and juice and season with 1/2 teaspoon salt and 1/4 teaspoon dried red pepper flakes. Coat the chicken with this mixture, and transfer it to a zippered plastic bags. Press out all the air and refrigerate until ready to grill. Make the salsa. Over a mixing bowl, grate 1 teaspoon of the orange zest. Peel away the skin and white pith from the oranges. Over the bowl with the zest, cut between the membranes of the oranges to release their sections, and combine them with the zest. Squeeze remaining juice from the membranes over the orange sections and stir in the pepper, chives, olive oil, and lime juice. Season with salt to taste and a pinch of dried red pepper flakes, if you wish. When ready to eat, lightly oil a grill or broiler pan. Remove the chicken and arrange on the rack and grill or broil for about 3 to 4 minutes a side. Remove to a plate (grill the eggplant next) and serve at room temperature with the salsa.

ZESTY LIME MARINATED CHICKEN WITH HOMEMADE WATERMELON SALSA

Steps:

• InstructionsTo Make Salsa: In a medium bowl, combine watermelon, cucumber, sweet pepper, corn, cilantro and onion. In a small bowl, mix together cup lime juice, honey, red pepper flakes and salt. Refrigerate for at least 1 hour before serving, to blend flavors.To Make Chicken: In a shallow bowl add the chicken, 3 tablespoons lime juice and sprinkle with a little garlic powder, salt and pepper. Marinate in the refrigerator for 30 minutes. Coat a large nonstick pan or a grill pan with olive oil spray, add olive oil and heat. Add chicken, cover, and saut over medium heat until browned on both sides and cooked through, about 10-12 minutes total. Remove the chicken from the panTo Make Honey Lime Glaze: In a small bowl, mix together cup lime juice, 2 tablespoons honey and Tabasco. Add the honey lime glaze to the same pan. Cook for about 30 seconds until melted. Return cooked chicken to pan, flipping the chicken once to coat with the glaze.Remove from pan and plate each piece. Spoon watermelon salsa on top of each piece of chicken and serve with more salsa on the side.Serve with our recipe for Simple Garlic Toast, if desired. Recipe follows.Recipe for Simple Garlic ToastStart with 4 slices sourdough wheat bread. We bought ours at Trader Joes but most markets sell sourdough wheat bread or use regular sourdough slices. Cut each slice in half and toast all of them. Spread each half with 1 teaspoon reduced-fat butter or Smart Balance Light. Sprinkle each with a little garlic powder. Place all 8 halves on a plate and reheat in microwave for about 15 seconds.Our favorite garlic powder is Lawrys with parsley. Weve been buying it for years because it taste much better than most garlic powders.