Best Marinated Grilled Chicken Breast With Watermelon Jalapeno Salsa Recipes

MARINATED GRILLED CHICKEN WITH WATERMELON SALSA

Marinated Grilled Chicken With Watermelon Salsa image

Low fat and easy with fresh summer flavours. You can use canned mangoes or substitute canned peaches. Adapted from Cooking Light.

Provided by Cookin-jo

Categories Chicken Breast

Time 25m

Yield 4 chcken breasts, 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano leaves
1 tablespoon olive oil
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
3 garlic cloves, minced
4 boneless skinless chicken breasts or 8 boneless skinless chicken thighs
2 cups watermelon, in 1/2 inch dice
1 cup mango, in 1/2 inch dice (or canned peaches)
1/4 cup red onion, finely chopped
2 tablespoons cilantro, finely chopped
2 tablespoons jalapeno peppers, seeded and finely chopped
1 tablespoon lime juice
1/2 teaspoon sugar
1/4 teaspoon salt

Steps:

Combine first 6 ingredients in a zipper bag and mix.
Add chicken, seal, and smoosh around to coat.
Refrigerate 4 hours, turning occasionally.
Combine salsa ingredients and stir.
Plate chicken on pre-heated grill coated with cooking spray.
Grill 5 minutes on each side, less for thighs, or until cooked through.
Serve with salsa.

GRILLED CHICKEN WITH SALSA

Grilled Chicken with Salsa image

I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. -Julie Simpson, North Aurora, Illinois

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings (3 cups salsa).

Number Of Ingredients 17

Ingredients

1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon canola oil
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
TOMATO-PINEAPPLE SALSA:
4 plum tomatoes, chopped
1 cup cubed fresh pineapple
1/2 cup chopped sweet red pepper
1/3 cup chopped red onion
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped

Steps:

In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.

Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 178mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges