Combine diced watermelon with other vitamin C-containing ingredients such as bell pepper and lime juice to make a sweet and tangy salsa for the spicy grilled chicken. To make preparation of the salsa easy, buy a container of cubed watermelon in the produce section of the grocery store and cut the chunks up into smaller pieces.
2 tablespoons low-sodium soy sauce
1 to 2 tablespoons chili sauce with garlic
1 tablespoon dark sesame oil
4 (6-ounce) skinless, boneless chicken breast halves
2 cups diced seeded watermelon
1/4 cup diced yellow bell pepper
2 tablespoons thinly sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon grated peeled fresh ginger
2 teaspoons mirin (sweet rice wine)
1 teaspoon fresh lime juice
1/8 teaspoon salt
1 jalapeño pepper, seeded and minced
1/4 teaspoon salt
Cilantro sprigs (optional)
Lime wedges (optional)
How to Make It
To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.
To prepare salsa, combine watermelon and next 8 ingredients (through jalapeño); cover and chill until ready to serve.
Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices; serve with salsa. Garnish with cilantro sprigs and serve with lime wedges, if desired.
Really, really good. My eyes widened on the first bite good. The kick of the jalapeno is sweetly tempered by the watermelon. The original recipe is just wonderful. I did make the following revisions based on the preference of palates in the household. Marinade: used Sriracha hot sauce and added a tsp of minced garlic. I let it sit for just under 2 hours, turning occasionally. Salsa: added just a tbsp of minced red onion. I don't have a grill but used a George Foreman, I'd encourage the use of a true grill if available. Accompanied with sauteed corn & wilted spinach (sauteed w/olive oil, red wine vinegar, salt, pepper, cajun seasoning, and a touch of brown sugar), and a green salad (spinach, cucumber, sliced sweet baby bell pepper, radishes, red onion, fresh cilantro, and homemade dressing of olive oil, cider vinegar, dijon mustard, minced garlic, fresh cilantro, salt & pepper). Mwah!
I love this marinade. I do it for 1 hour and sometimes overnight!
I also sometimes make another batch of marinade for dipping if i can't let it sit overnight.
I also usually pound the chicken thin so it grills more evenly.
I'm not a big fan of citrus salsa - so I only cook the chicken part.
This is very tasty. We couldn't let it marinate for the full hour, but it was still quite tasty. More marinating would probably make it a bit more juicy. It's very easy and well worth the extra step of making the salsa.
For all of you who wonder what to serve at your next dinner party, this is the entree. I have been serving this dish since it debuted on the cover many years ago. Each time, I get nothing but raves! Even the most finicky of eaters love it. It has now become my signature dish and get requests to prepare this meal at every dinner party I host.
My boyfriend and I thought this was delicious. I used 2 heaping tablespoons of chile paste in the marinade, and was generous with my measurements of the ingredients in the salsa. I don't know how anyone could say this was bland! Served with sauteed broccoli and brown basmati rice. We'll definitely be making this again!
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