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Grilled Chicken with Cucumber-Melon Salsa

4-6 (6 oz) Skinless boneless chicken breasts or thighs
4 Cups of buttermilk

For Salsa:
1 Cup Cubed honeydew melon
1 Cup cubed cantaloupe
1/2 Cup Diced peeled English cucumber
1/2 Cup diced onion
1/4 Cup chopped fresh mint
1 Tsp lime zest
2 Tbsp fresh lime juice
2 Tbsp extra virgin olive oil
2 Tsp diced jalapeno pepper
1 Tsp light agave nectar
3/4 Tsp kosher salt
1/2 Tsp fresh ground black pepper

Pre-soak chicken in buttermilk for an hour or so. Buttermilk helps chicken retain moisture while cooking and ensures a rich flavor.

Prepare grill to medium-high heat. Combine ingredients for salsa stirring in 1/4 Tsp salt and 1/4 Tsp pepper.

Sprinkle chicken evenly with remaining 1/2 Tsp salt and 1/4 Tsp black pepper. Remove chicken from buttermilk and grill 5-7 min on each side until done. Serve with salsa; garnish with mint sprigs if desired.


Fresh Mint Sauce

3 Cups of fresh mint leaves
3 Tbsp of granulated sugar
4 Tbsp of white balsamic vinegar (or your preferred vinegar)
1 Tsp of olive oil

Wash fresh mint and add to the food processor along with sugar and pulse several times. Heat vinegar over low flame until warm and add to the food processor along with the olive oil, scraping the sides with a spatula to mix the mint and sugar with the vinegar. Pulse the mixture several more times and transfer to a bowl. Sauce can be served warm, or chilled. We suggest storing in the refrigerator for at least an hour so the flavors can blend together.

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