This looked too good to pass up when I found it in Cooking Light magazine. I have not had the pleasure of trying it yet, but I will this summer! Serve over a bed of jasmine or basmati rice.

Ingredients

4 serv.

CHICKEN↗
low sodium soy sauce↗2 tablespoons
chile sauce with garlic↗1 -2 tablespoon
dark sesame oil↗1 tablespoon
boneless skinless chicken breast halves4 ounce
6
SALSA
watermelon, diced and seeded↗2 cups
yellow bell pepper, diced and seeded↗1⁄4 cup
green onions, thinly sliced↗2 tablespoons
fresh cilantro, chopped↗1 tablespoon
fresh ginger, peeled and grated↗1 teaspoon
mirin (sweet rice wine)↗2 teaspoons
fresh lime juice↗1 teaspoon
salt↗1⁄8 teaspoon
jalapeno pepper, seeded and minced↗1

Step-by-step instructions

1
To prepare chicken, combine soy sauce, chili sauce and sesame oil in a large zip-top bag. Add chicken and seal to marinate for 1 hr in refrigerator. Turn bag occasionally.
2
Prepare your grill.
3
To prepare salsa, combine watermelon, yellow pepper, green onions, cilantro, ginger, mirin, lime juice, salt and jalapeno. Cover and chill until ready to serve.
4
Remove chicken from marinade; discard marinade.
5
Sprinkle chicken evenly with 1/4 teaspoons salt.
6
Place chicken on a grill rack coated with cooking spray.
7
Grill 6 minute on each side or until done.
8
Remove chicken from the grill and let stand 5 minute.
9
Cut chicken diagonally across grain into thin slices; serve with salsa.

Source: food.com

Original recipe ↗

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