Name: Grilled Honey Lime Chicken with Watermelon Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1/4 cup lime juice; 2 tablespoons olive oil; 1 tablespoon low sodium soy sauce or tamari (gluten free); 1 1/2 tablespoons honey; 1 teaspoon ground cumin; 1 teaspoon grated garlic; Kosher salt and fresh ground black pepper to taste; 1 1/4 pounds boneless skinless chicken breasts; 3 cups diced watermelon; 1/4 cup diced red onion; 1 jalapeño, seeded and minced; 2 tablespoons chopped cilantro; 2 tablespoon lime juice; Kosher salt to taste

Grilled Honey Lime Chicken with Watermelon Salsa is perfect for summer! Juicy, flavorful marinated chicken topped with sweet and spicy watermelon salsa is a satisfying and simple meal the whole family will love!

Can you believe we’re just a few days away from August? Just a friendly reminder that August is still summer. I’ve been seeing way more fall and pumpkin recipes being promoted and the Halloween candy is already in some stores. I hate that! There’s still plenty of summer left. The last time I checked, fall doesn’t start until September 22nd.

Anyways, if you’re a fan of summer and not pushing seasons like I am, you’re in the right place. Today I’m sharing a super summery recipe, Grilled Honey Lime Chicken with Watermelon Salsa. I’ve made a lot of fruit salsas in the past. I absolutely love this Chipotle Lime Grilled Chicken with Mango Salsa. However, this was my first time making watermelon salsa and I’m obsessed!

Ingredients Needed to Make Honey Lime Chicken with Watermelon Salsa

Chicken breasts
Limes
Honey
Soy sauce or tamari (gluten free)
Garlic
Cumin
Watermelon
Jalapeño
Cilantro
Red onion

How to Make Honey Lime Chicken and Watermelon Salsa

Combine lime juice, olive oil, honey, soy sauce, garlic and cumin together and pour the marinade into a freezer size resealable bag. Add in the chicken breasts, press out all the air, seal the bag and massage the marinade into the chicken. Let the chicken marinate for a couple hours.
After the chicken has marinated, heat the grill to approximately 400° F. Spray the grates with cooking oil and place the chicken on them. Grill for about 6-8 minutes, then flip and grill another 6-8 minutes or until the internal temperature reads 160-165° F. Let the chicken rest for at least 5 minutes before cutting it.
While the chicken is grilling dice the watermelon and put it in a large bowl. Add a minced jalapeño, diced red onion and chopped cilantro to the watermelon. Squeeze lime juice over the salsa and a sprinkle of salt. Be sure to taste for seasoning. Serve the chicken topped with the salsa or on the side.

How to Pick a Ripe Watermelon

Pick up the watermelon. It should feel heavier than it looks no matter what the size. This applies to any melon as well as winter squash.
Look for a field spot. This spot is lighter and yellowish color and the spot where the watermelon was resting on the ground. It indicates that it spent more time on the vine getting sweet. If there isn’t a spot or if the spot is white, the watermelon was probably picked too early and is underripe.
Tap or knock on the watermelon. The surface should be hard and your knuckles should bounce back after giving it a knock.
Pick out a watermelon that has a dull appearance versus a shiny one. Shiny indicates that it’s underripe.

Serving Suggestions

Serving the grilled honey lime chicken with watermelon salsa on it’s own is great on it’s own, but if you want to add some carbs to the meal, here are a few suggestions.

Grilled Honey Lime Chicken with Watermelon Salsa

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 2 hours

Total Time: 2 hours 30 minutes

Ingredients

Honey Lime Chicken

1/4 cup lime juice
2 tablespoons olive oil
1 tablespoon low sodium soy sauce or tamari (gluten free)
1 1/2 tablespoons honey
1 teaspoon ground cumin
1 teaspoon grated garlic
Kosher salt and fresh ground black pepper to taste
1 1/4 pounds boneless skinless chicken breasts

Watermelon Salsa

3 cups diced watermelon
1/4 cup diced red onion
1 jalapeño, seeded and minced
2 tablespoons chopped cilantro
2 tablespoon lime juice
Kosher salt to taste

Instructions

In a small bowl, whisk together the lime juice, olive oil, soy sauce, honey, cumin, garlic, salt and pepper. Pour the marinade into a resealable freezer bag along with the chicken. Squeeze the air out of the bag and seal it. Massage the marinade into the chicken and refrigerate for two hours.
Preheat your grill to 400° F. Spray the grates with oil and place the chicken on them. Grill for 6-8 minutes and then flip and grill another 6-8 minutes or until the internal temperature reads 160-165° F. Let the chicken rest for 5 minutes before cutting it.
While the chicken is grill make the salsa. Combine the watermelon, red onion, jalapeño, cilantro and lime juice in a bowl. Season with salt and taste. Adjust as needed. Serve on top or alongside the grilled chicken.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 369Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 120mgSodium: 239mgCarbohydrates: 19gFiber: 1gSugar: 15gProtein: 45g