4-6 (6 oz) Skinless boneless chicken breasts or thighs
4 Cups of buttermilk
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.
Similar to many of our recipes, the portions and ingredients below are based on serving two (2) people. You can always increase the quantity of the ingredient list if you need to serve more.
2 Bone-in chicken breasts or 4 chicken thighs (boneless works if you prefer, though be sure to adjust cook-time down accordingly)
3 Blood oranges
2 Sprigs of rosemary
3 Garlic cloves
1/4 Tsp Salt
1/4 Tsp Fresh ground pepper
3 Tbsp olive oil
Skin the breasts and slice the top of the breast cross-way slightly to increase exposure to the marinade. Place the chicken in resealable bag or container and wash the cutting board and knife.
In a separate bowl squeeze the juice of the blood oranges and the lemon. Crush the garlic and add to the bowl as well as the salt and pepper. Now carefully remove the rosemary leaves from the stem and coarsely chop by rocking the blade of your knife through the pile several times (mincing); Add rosemary to the juice and pour olive oil in. Use a whisk to stir the marinade and pour over the chicken; cover and store in the refrigerator for several hours (if possible) periodically shake the container to move the marinade evenly around the meat.
Prepare the coals or light the gas grill to a medium-high temperature. Once the grill is ready, place the meat on the grill with the bones down and the thicker portion of the breast positioned toward the center of the grill/hotter temperature; be sure to replace the grill lid to maintain control over the temperature. Grill chicken for 10 - 11 minutes a side; when you flip the chicken, keep the thicker portion of the breast towards the center of the grill/hotter temperature. Remove the chicken and let the meat rest for at least 5 minutes before serving. Cut into one piece to make sure it is cooked through; the meat should be slightly pink so if you have any doubt place the meat back on the grill for a minute or two.
Grilled chicken is not the easiest to cook, so if you don't have much experience keep at it and you will soon have a good feel for judging time and temperature.