Grilled Chicken & Roasted Honeydew Salsa
Prep Time
Serves
Cooking Mode
¼ cup finely chopped cilantro, divided
2 cloves garlic, minced
⅓ cup sweet chili dipping sauce
¼ cup lime juice, divided
3 tbsp olive oil, divided
1 tsp salt, plus a pinch, divided
2 lbs 8 small boneless skinless chicken breasts
4 wedges honeydew melon, 1-in. (2.5-cm) thick wedges (skin and rind discarded)
½ cup finely chopped English cucumber
⅓ cup finely chopped pepper (orange-coloured preferred)
1 tbsp seeded and finely chopped red finger chili
¼ cup finely chopped cilantro, divided
2 cloves garlic, minced
⅓ cup sweet chili dipping sauce
¼ cup lime juice, divided
3 tbsp olive oil, divided
1 tsp salt, plus a pinch, divided
2 lbs 8 small boneless skinless chicken breasts
4 wedges honeydew melon, 1-in. (2.5-cm) thick wedges (skin and rind discarded)
½ cup finely chopped English cucumber
⅓ cup finely chopped pepper (orange-coloured preferred)
1 tbsp seeded and finely chopped red finger chili
Directions
1In large bowl, mix 2 tbsp (30 mL) cilantro, garlic, sweet chili dipping sauce, 2 tbsp (30 mL) lime juice, 2 tbsp (30 mL) olive oil and 1 tsp (5 mL) salt. Coat chicken in mixture. Cover and marinate in fridge 15 min.
2Meanwhile, grill melon on greased barbecue preheated to medium-high for 2 min. per side, or until charred and tender. Cool slightly; finely chop. In small bowl, mix with cucumber, pepper, chili and remaining lime juice, olive oil and salt. Set aside.
3Grill chicken on medium-high for 7 min. per side or until chicken is cooked through and internal temperature reaches 165°C (74°C). Serve chicken with Roasted Honeydew Salsa.
Disclaimer
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Personal Note
Personal Note
