Chicken with grilled honeydew melon and cucumber salsa
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  • Easy to do
  • For the barbecue
préparation
15minutes
cuisson
20minutes
servings
4
type of dish
Main course
préparation
15minutes
cuisson
20minutes
servings
4
type of dish
Main course
Chicken with grilled honeydew melon and cucumber salsa
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  • Easy to do
  • For the barbecue
préparation
15minutes
cuisson
20minutes
servings
4
type of dish
Main course
préparation
15minutes
cuisson
20minutes
servings
4
type of dish
Main course
ingredient
  • 60 ml coriander , finely chopped
  • 2 clove(s) garlic , minced
  • 80 ml chili sauce
  • 60 ml lime juice (about 4 limes)
  • 45 ml olive oil
  • 4 chicken breasts , boneless, skinless
  • 4 slice(s) honeydew melon
  • 125 ml cucumber , diced
  • 80 ml sweet orange pepper(s) , diced
  • To taste, salt and pepper
  • 60 ml coriander , finely chopped
  • 2 clove(s) garlic , minced
  • 80 ml chili sauce
  • 60 ml lime juice (about 4 limes)
  • 45 ml olive oil
  • 4 chicken breasts , boneless, skinless
  • 4 slice(s) honeydew melon
  • 125 ml cucumber , diced
  • 80 ml sweet orange pepper(s) , diced
  • To taste, salt and pepper
prep time
  1. In a large bowl, combine 30 mL (2 tbsp.) cilantro, the garlic, chili sauce, 30 mL (2 tbsp.) lime juice, and 30 mL (2 tbsp.) olive oil. Add chicken breasts and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
  2. Preheat barbecue to medium-high. Grill slices of honeydew melon 2 minutes per side or until grill marks appear and they are softened. Cool slightly. Dice melon and mix together with the cucumber, sweet pepper, and the remaining cilantro, lime juice, and olive oil. Season with salt and pepper. Set aside.
  3. Grill the chicken over medium-high for 8 minutes per side or until fully cooked with an internal temperature of 74°C (165°F). Serve with reserved honeydew melon salsa.