This is one of our favorite Summer recipes! I make it all the time, all Summer long! For convenience sake I have figured out how to prep it as a freezer meal as well. The original recipe is found in Cooking Light Magazine June 2006.
This is also very good with fish instead of chicken. One year my brother in-law caught some rock fish and brought it to dinner. We added it to the marinade and it was delicious, as well as the chicken.
***I usually double this recipe, and serve it with Curried Basmati Rice.
Chicken -
2 Tbsp. low-sodium soy sauce (I just use regular soy sauce)
1-2 Tbsp. chili sauce with garlic
1 Tbsp. dark sesame oil
4 (6 oz.) boneless, skinless chicken breast halves
Salsa -
2 cups diced, seeded watermelon
1/4 cup diced yellow bell pepper (I've used other colors as well)
2 Tbsp. thinly sliced green onions
1 Tbsp. finely chopped fresh cilantro
2 tsp. mirin - sweet rice wine (since I never have or have used sweet rice wine, I just use rice vinegar as a substitute and that works great)
1 tsp. lime juice, fresh (I usually use bottled)
1 tsp. peeled, grated fresh ginger
1/8 tsp. salt
1 jalapeno pepper, seeded and minced
1. Mix marinade ingredients and pour over chicken in bowl or Ziploc bag. Let marinate for at least 1 hour, turning chicken occasionally.
2. Prepare Grill.
3. Prepare Salsa by mixing all the salsa ingredients, cover and chill till service.
4. Grill chicken for about 6 minutes on each side or until done.
Garnish with more cilantro and lime wedges if desired.
*Yield 4 servings, Serving size: 1 chicken breast half and 1/2 cup salsa. Calories 247 Fat 4.6g Protein 40.2g Carb 8.7g Fiber 0.7g
***Freezer Meal directions - Prep chicken and marinade in Ziploc bag and freeze flat. Prep all of salsa without the watermelon. Toss the salsa into boiling water for 2 minutes to blanch, grab out with mesh strainer and let cool. Freeze in a small Ziploc bag laying flat. When ready to prep thaw chicken - it will marinate as it thaws. Thaw salsa and add watermelon, toss till mixed well.
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