Cilantro-Lime Chicken with Grilled Watermelon Pico de Gallo
A perfect recipe for summer backyard dinners on the patio, this flavorful grilled chicken takes only 30 minutes to marinate.
Recipe - Downers Grove, IL
Cilantro-Lime Chicken with Grilled Watermelon Pico de Gallo
Prep Time4 Minutes
Servings4
Cook Time16 Minutes
0Ingredients
1/4 cup plus 2 Tbsp. fresh lime juice
3 Tbsp. Fresh Thyme extra virgin olive oil, divided
2 Tbsp. chopped fresh cilantro, divided
1 tsp. fresh lime zest
4 (6 oz.) boneless, skinless chicken breast halves
Fresh Thyme coarse sea salt, to taste
1 slice seedless watermelon, 1/2 inch thick
2/3 cup chopped English cucumber
1/3 cup finely chopped red onion
1 jalapeno pepper, seeded and finely chopped*
1 clove garlic, minced
Directions
- For marinade, in a large bowl, combine ¼ cup lime juice, 2 Tbsp. olive oil, 1 Tbsp. cilantro, and lime zest. Add chicken and toss gently to coat. Cover. Set aside for 30 minutes. Drain marinade; discard. Pat chicken dry with paper towels. Season with salt, to taste. Brush watermelon with remaining 1 Tbsp. olive oil.
- Prepare charcoal or gas grill for direct cooking over medium heat. Add chicken and watermelon. Grill chicken for 14 minutes or until 165°F, turning once. Grill watermelon for 2 minutes or until grill marks appear, turning once.
- Cut off and discard the watermelon rind. Chop the watermelon.
- For pico de gallo, in a medium bowl, combine chopped watermelon, cucumber, red onion, jalapeno pepper, garlic, remaining 2 Tbsp. lime juice and remaining 1 Tbsp. cilantro. Top chicken with pico de gallo.
Nutritional Information
Each serving contains: 275 calories, 9 g fat, 2 g saturated fat, 0 g trans fat, 124 mg cholesterol, 183 mg sodium, 7 g carbohydrates, 1 g fiber, 5 g sugar, 39 g protein. Daily values: 9% vitamin A, 15% vitamin C, 2% calcium, 5% iron.
4 minutes
Prep Time
16 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Limes - 1 Each
$0.50
Fresh Thyme Extra Virgin Olive Oil - 17 Ounce
$7.99$0.47/oz
Cilantro - 1 Each
$0.99
Limes - 1 Each
$0.50
Fresh Thyme Antibiotic Free Boneless Skinless Chicken Breasts Family Pack - 2.2 Pound
Sale
$11.07 avg/ea was $13.84 avg/ea$5.03/lb
Fresh Thyme Coarse Sea Salt - 24.7 Ounce
$2.79$0.11/oz
Seedless Watermelon - 1 Each
Sale
$6.99 was $11.99
Hot House Cucumbers - 1 Each
$1.99
Red Onions - 1 Pound
$1.99 avg/ea$1.99/lb
Jalapeno Chile Peppers - 0.25 Pound
$0.75 avg/ea$2.99/lb
Garlic - 1 Each
$0.69
Nutritional Information
Each serving contains: 275 calories, 9 g fat, 2 g saturated fat, 0 g trans fat, 124 mg cholesterol, 183 mg sodium, 7 g carbohydrates, 1 g fiber, 5 g sugar, 39 g protein. Daily values: 9% vitamin A, 15% vitamin C, 2% calcium, 5% iron.
Directions
- For marinade, in a large bowl, combine ¼ cup lime juice, 2 Tbsp. olive oil, 1 Tbsp. cilantro, and lime zest. Add chicken and toss gently to coat. Cover. Set aside for 30 minutes. Drain marinade; discard. Pat chicken dry with paper towels. Season with salt, to taste. Brush watermelon with remaining 1 Tbsp. olive oil.
- Prepare charcoal or gas grill for direct cooking over medium heat. Add chicken and watermelon. Grill chicken for 14 minutes or until 165°F, turning once. Grill watermelon for 2 minutes or until grill marks appear, turning once.
- Cut off and discard the watermelon rind. Chop the watermelon.
- For pico de gallo, in a medium bowl, combine chopped watermelon, cucumber, red onion, jalapeno pepper, garlic, remaining 2 Tbsp. lime juice and remaining 1 Tbsp. cilantro. Top chicken with pico de gallo.