Simple ingredients with complex flavor combinations! Great for summer gatherings or a birthday celebration.
8 skinless, boneless chicken breasts halves
1 Tbsp lime zest
1/4 cup fresh lime juice
1 Tbsp finely chopped fresh ginger
3 Tbsp finely chopped fresh cilantro
1 Tbsp honey
2 Tbsp vegetable oil
1/2 tsp cayenne pepper
1 tsp kosher salt
4 cups of seedless watermelon, diced
1 sweet onion (Vidalia), diced
1/4 cup cilantro, chopped
1–2 jalapeno pepper, seeds and membranes removed, minced
1/2 teaspoon kosher salt
1 tsp honey
3 Tbsp fresh lime juice
1 cup feta cheese, crumbled, optional – omit if paleo
5-oz package of baby arugula
- Mix marinade and place in a zip lock bag; add chicken pieces. Seal the bag and place it in the refrigerator for 2 – 3 hours or overnight.
- Toss Salsa Ingredients together, lightly, and chill in the refrigerator.
- Grill: Remove the chicken from the marinade and grill over a hot grill for 8 – 10 minutes or until there is no pink in the center. Turn once. The temperature should read 165º with a meat thermometer.
- Spoon salsa over arugula and top with feta cheese.
Serve with rice pilaf. The original recipe does not call for feta or arugula. That is my addition to make a side salad rather than a salsa
- Prep Time: 15
- 3 hours: Marinade
- Cook Time: 15
- Category: Chicken
- Method: Grill
- Cuisine: American
Keywords: grilled chicken summer recipe