Kimberly Taylor is the owner of KimBrulee Personal Chef Services and she shared one of her favorite summertime recipes with the Fox 8 News in the Morning show team.
Click here to learn more about KimBrulee Personal Chef Service.
GRILLED LIME CHICKEN WITH WATERMELON SALSA
|2 Cup||Chopped Watermelon|
|1 ½ Cup||Chopped Cucumber|
|½ Cup||Chopped Bell Pepper (Any Colors)|
|3 ounce||Whole Kernel Corn|
|1||Chopped Jalapeno, no seeds or ribs|
|2 Tablespoon||Chopped Red Onion|
|1 teaspoon||Lime Zest (divided)|
|4 Tablespoon||Lime Juice (divided)|
|1 teaspoon||Packed Brown Sugar|
|¼ teaspoon||Crushed Red Pepper|
|4-6||Boneless/Skinless Chicken Breast Halves|
|2 teaspoon||Lemon Pepper Seasoning|
|4 Tablespoon||Canola or Olive Oil|
- For salsa, in a medium bowl combine watermelon, cucumber, bell pepper, corn, cilantro, jalapeno and onion. In a small bowl combine 1/2 teaspoon of the lime zest, 2 tablespoons of the lime juice, the brown sugar, salt, and crushed red pepper; add to watermelon mixture and toss to coat. Cover and chill for 1 hour to let flavors combine. Then drain off excess liquid.
- Sprinkle chicken with lemon-pepper seasoning and toss with 2 tablespoons of oil.
- In a small bowl combine the remaining 1/2 teaspoon lime peel, the remaining 2 tablespoons lime juice, and 2 tablespoons of oil.
- Using a charcoal or gas grill, place the chicken directly over medium heat for 6-8 minutes before turning over and brushing with the lime oil mixture. turn again after another 6-8 minutes and brush with oil mixture again. Continue cooking until chicken is no longer pink (170 degrees F). Serve with Watermelon Salsa.