Simple ingredients with complex flavor combinations! Great for summer gatherings or a birthday celebration.

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Meat

8 skinless, boneless chicken breasts halves

Marinade

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

Watermelon Salsa

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

Salad

1 cup feta cheese, crumbled, optional – omit if paleo

5-oz package of baby arugula

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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

Keywords: grilled chicken summer recipe