Description
This Grilled Chicken with Mango Watermelon Salsa is a refreshing and flavorful summer dish featuring juicy, marinated chicken breasts grilled to perfection and topped with a vibrant, sweet and spicy mango and watermelon salsa.
Ingredients
Scale
For the Chicken Marinade
- 1 tablespoon fresh oregano (chopped)
- 1 tablespoon extravirgin olive oil
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 3 garlic cloves (minced)
- 4 skinless, boneless chicken breast halves
- Cooking spray
For the Mango Watermelon Salsa
- 2 cups watermelon (1/2 inch cubed)
- 1 cup mango (peeled and 1/2 inch cubed)
- 1/4 cup red onion (finely chopped)
- 2 tablespoons fresh cilantro (chopped)
- 2 tablespoons jalapeño pepper (finely chopped, seeded)
- 1 tablespoon fresh lime juice
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
Instructions
- Marinate the Chicken: Put the fresh oregano, extravirgin olive oil, chili powder, ground cumin, salt, and minced garlic cloves into a ziplock bag. Squish the bag gently to combine all the ingredients thoroughly. Add the chicken breast halves to the bag and toss them around until they are evenly coated with the marinade. Seal the bag and refrigerate for up to 4 hours to allow flavors to infuse.
- Prepare the Grill: Preheat your grill to high heat. Spray the grill rack lightly with cooking spray or brush it with oil to prevent the chicken from sticking.
- Grill the Chicken: Place the marinated chicken breasts on the hot grill. Grill for about 5 minutes on each side, starting to check the second side after about 3 minutes. Cook until the internal temperature reaches between 160-165°F (71-74°C) to ensure thorough cooking.
- Rest the Chicken: Remove the grilled chicken breasts from the grill and cover them loosely with aluminum foil. Let the chicken rest for 5 to 10 minutes. This helps retain juices and keeps the chicken moist.
- Prepare the Salsa: In a medium bowl, combine the cubed watermelon, cubed mango, finely chopped red onion, chopped fresh cilantro, finely chopped and seeded jalapeño pepper, fresh lime juice, sugar, and salt. Toss gently to combine all the ingredients well. This salsa can be made a day ahead to deepen the flavors.
- Serve: Place the rested grilled chicken breasts on plates and spoon the fresh mango watermelon salsa generously over the top. Serve immediately for a bright and delicious summer meal.
Notes
- Marinating the chicken enhances flavor and tenderness.
- The salsa can be prepared a day ahead to develop deeper flavors.
- Adjust the jalapeño pepper quantity for preferred spice level.
- Resting the chicken after grilling helps keep it juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 222 kcal
- Sugar: 11 g
- Sodium: 578 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 72 mg
