Spiced Chicken With Melon Salsa Food

MARINATED GRILLED CHICKEN WITH CUCUMBER-WATERMELON SALSA

Marinated Grilled Chicken with Cucumber-Watermelon Salsa image

Gluten-free Marinated Grilled Chicken with Cucumber-Watermelon Salsa uses an easy chicken and steak marinade that you'll use all year long.

Provided by Iowa Girl Eats

Yield serves 4

Number Of Ingredients 14

Ingredients

1/4 cup soy sauce or gluten-free Tamari
2 Tablespoons grapeseed oil (or other high-heat oil)
1 Tablespoon honey
4 crushed garlic cloves, peeled (not chopped garlic - it will burn on the grill!)
1/2 teaspoon red pepper flakes (or more or less)
1/4 teaspoon ground ginger
1-1/2 cups chopped watermelon
1 small cucumber, peeled, seeded and chopped
1/2 jalapeno, minced
2 Tablespoons chopped cilantro
1 green onion, chopped
juice of 1 lime
drizzle of honey
salt & pepper

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 TOPPED WITH MIXED MELON SALSA

Grilled Chicken Topped With Mixed Melon Salsa image

Provided by Molly O'Neill

Categories dinner, easy, quick, main course

Time 25m

Yield Four servings

Number Of Ingredients 9

Ingredients

1 cup ripe honeydew melon, cut into 1/4-inch dice
1 cup ripe cantaloupe, cut into 1/4-inch dice
1 teaspoon grated fresh ginger
3 tablespoons minced scallion
1 teaspoon seeded and minced jalapeno
1 tablespoon fresh lime juice
3/4 teaspoon salt
2 chicken breasts, boned, skinned and split
Freshly ground pepper to taste

Steps:

In a medium bowl, toss together the melons, ginger, scallion and jalapeno. Mix in the lime juice and 1/4 teaspoon of salt. Refrigerate until cold.
Heat a grill or broiler. Season the chicken breasts with the remaining salt and pepper to taste. Grill or broil until cooked through, about 4 minutes per side. Divide among 4 plates and top with the salsa. Serve immediately.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 431 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN WITH PEACH AND MELON SALSA

Chicken with Peach and Melon Salsa image

Provided by Sandra Lee

Categories main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 (15-ounce) can peach halves, drained and rinsed
4 boneless, skinless chicken breasts
4 teaspoons Jamaican Jerk seasoning
1 cup pre-cut melon medley, diced
1 tablespoon diced pimientos
1 tablespoon freshly chopped cilantro leaves
1 tablespoon lime juice
1/2 teaspoon salt

Steps:

Heat a grill pan over medium-high heat.
Place peaches halves on grill pan and grill 2 to 3 minutes per side. Set aside to cool and then dice into small pieces.
Season both sides of each chicken breast with 1 teaspoon Jamaican jerk seasoning. Place chicken breasts in pan and grill for 6 minutes per side, or until cooked through.
Meanwhile, in a medium bowl, combine grilled peaches and remaining ingredients. Stir thoroughly.
Serve chicken topped with peach and melon salsa.

Nutrition Facts : Calories 170 calorie, Fat 1.5 grams, SaturatedFat 0.5 grams, Cholesterol 68 milligrams, Sodium 607 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 28 grams, Sugar 8 grams

CHICKEN WITH WATERMELON-MANGO SALSA

Chicken with Watermelon-Mango Salsa image

Come home to this hearty grilled chicken dinner flavored with watermelon and mango salsa - a tasty meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 4

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breasts (1 1/4 Ib)
2 teaspoons applewood rub grill seasoning
1 tablespoon extra-virgin olive oil
2 cups cubed seeded watermelon chunks
1 cup cubed mango
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1 small jalapeño chile, seeded, finely chopped
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1/4 teaspoon salt

Steps:

Place chicken in shallow glass dish. Mix grill seasoning and oil; spoon over chicken. Cover; refrigerate 1 hour.
Meanwhile, in medium bowl, mix all salsa ingredients. Cover; refrigerate to blend flavors.
Heat gas or charcoal grill. Carefully brush oil on grill rack. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve chicken with salsa.

Nutrition Facts : Calories 270, Carbohydrate 15 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 12 g, TransFat 0 g

MARINATED GRILLED CHICKEN WITH WATERMELON SALSA

Marinated Grilled Chicken With Watermelon Salsa image

Low fat and easy with fresh summer flavours. You can use canned mangoes or substitute canned peaches. Adapted from Cooking Light.

Provided by Cookin-jo

Categories Chicken Breast

Time 25m

Yield 4 chcken breasts, 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano leaves
1 tablespoon olive oil
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
3 garlic cloves, minced
4 boneless skinless chicken breasts or 8 boneless skinless chicken thighs
2 cups watermelon, in 1/2 inch dice
1 cup mango, in 1/2 inch dice (or canned peaches)
1/4 cup red onion, finely chopped
2 tablespoons cilantro, finely chopped
2 tablespoons jalapeno peppers, seeded and finely chopped
1 tablespoon lime juice
1/2 teaspoon sugar
1/4 teaspoon salt

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.

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