Marinated Grilled Chicken Breast With Watermelon Jalapeno Salsa Recipes

Steps:

• Combine first six ingredients. Add chicken. Marinate in refrigerator up to 4 hours, turning occasionally.
• Combine watermelon and remaining ingredients.
• Coat grill with cooking spray. Grill until done.
• Serve watermelon salsa with chicken.

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.

Steps:

• In a large resealable plastic bag, combine the vinegar, oil, lemon juice and lemon-pepper; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. , Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°.

Steps:

• In a 4-cup measuring cup, combine the first nine ingredients. Pour 2 cups into a large bowl; add chicken. Turn to coat; cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. On a lightly oiled grill rack, grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with the reserved marinade.

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.

Steps:

• Place the chicken breasts in a flat rimmed dish.
• Using a swivel-bladed paring knife, pare away the zest or thin outer layer of two of the oranges and one of the limes and the lemon. Set the zest aside. Squeeze the four oranges, the two limes and the lemon. You will need one and one-half cups of orange juice, one-fourth cup lime juice and two tablespoons of lemon juice. Set aside.
• Put the onions, garlic and jalapeno pepper into the container of a food processor. Blend briefly (about 20 pulses off and on). Do not overblend or make a puree.
• Add the zest of the oranges, the lime and the lemon. Pulse (that is to say, turn the machine on and off at quick intervals) in order to blend, about 10 times.
• Add the orange, lime and lemon juices, sage, parsley, coriander and the olive oil. Blend thoroughly, about one minute.
• Pour half the marinade in the bottom of a dish large enough to hold the breast halves in one layer. Place the breast halves skin-side up in the dish. Spoon the remaining marinade over. Let stand at least 30 minutes at room temperature.
• As the breasts marinate, preheat a charcoal, gas or electric grill to medium heat. The grill should be scrubbed and scraped as clean as possible.
• When ready to cook, brush the grill evenly with oil. Remove the breast pieces and place them skin-side down on the grill. Brush the top of each half with a little of the marinade. Let cook 10 minutes. Remove the pieces from the grill and dip them once more in the marinade. Return the pieces skin-side down onto the grill but give them a quarter lateral turn to form a pattern. Grill five minutes longer.
• Dip the pieces once more in the marinade and arrange the pieces skin-side up on the grill. Continue cooking five to 10 minutes longer, depending on the thickness of the pieces.