Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa


This recipe comes from the August 2007 issue of Cooking Light. It was delicious. The chicken tasted great, and the marinade would be great for a fajita marinade. The Watermelon-Jalapeno salsa was also delicious and the kiddos even ate it! Excellent summer dish!


  • 1 TBSP chopped fresh oregano
  • 1 TBSP olive oil
  • 1 tsp. chili powder
  • 3/4 tsp. ground cumin
  • 1/2 tsp. salt
  • 3 garlic cloves, minced
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 2 c. (1/2-inch) cubed seeded watermelon
  • 1 c. (1/2-inch) cubed peeled ripe mango
  • 1/4 c. finely chopped red onion
  • 1/2 c. finely chopped red bell pepper
  • 2 TBSP chopped fresh cilantro
  • 1 jalapeno, finely chopped
  • Juice of 1 lime
  • 1/2 tsp. sugar
  • 1/4 tsp. salt


  1. Combine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator up to 4 hours, turning bag occasionally. Prepare grill.
  2. Place chicken on a grill rack coated with cooking spray. Grill 5 minutes on each side or until done. Combine watermelon and remaining ingredients. Serve watermelon mixture with chicken.

Marinated Chicken Breasts with Watermelon-Jalapeno Salsa:


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