Randy Mayor
Yield
4 servings (serving size: 1 chicken breast half and about 1/2 cup salsa)

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.

How to Make It

Step 1

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.

Step 2

Prepare grill.

Step 3

To prepare salsa, combine watermelon and next 8 ingredients (through jalapeño); cover and chill until ready to serve.

Step 4

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.

Ratings & Reviews

JessicaJJM's Review

dlk1217
May 31, 2014
N/A

ChefLeesher's Review

dawnt77
November 17, 2012
This is the perfect Summer dish. I used chicken cutlets, cooked faster. This is spicy, colorful and light.

Sabrina59860's Review

smarty
June 10, 2012
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's Review

levy33428
March 22, 2012
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.

todsmom's Review

joannamay
July 24, 2011
Fabulous taste. Wonderful cold and 1 day after making. 6+Weightwatchers points.

joannamay's Review

nwilker
July 18, 2011
My husband and I make this recipe all the time. It's perfect for a warm summer night cook-out.

smarty's Review

ChefLeesher
May 31, 2011
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's Review

Sabrina59860
May 09, 2011
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.

levy33428's Review

JessicaJJM
January 11, 2011
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.

dlk1217's Review

SAGirlinGA
September 17, 2009
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!