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!
Sesame-Chile Chicken with Gingered Watermelon Salsa
dlk1217 Posted: 09/17/09
SAGirlinGA Posted: 08/10/09
Fabulous recipe!! Will definitely be making this again for guests. Beautiful presentation and incredibly flavorful, and very easy to make.
levy33428 Posted: 01/11/11
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.
smarty Posted: 05/31/11
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.
dawnt77 Posted: 05/09/11
I had some chicken to cook, so I picked up my Cooking Light Chicken recipe book. I had most of the ingredients so we made this one. We were very happy. Just served with a little brown rice.
todsmom Posted: 07/24/11
Fabulous taste. Wonderful cold and 1 day after making. 6+Weightwatchers points.
joannamay Posted: 07/18/11
My husband and I make this recipe all the time. It's perfect for a warm summer night cook-out.
Sabrina59860 Posted: 06/10/12
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!
nwilker Posted: 03/22/12
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.
ChefLeesher Posted: 11/17/12
This is the perfect Summer dish. I used chicken cutlets, cooked faster. This is spicy, colorful and light.