WEEKDAYS 1e|12c|p

Grilled Marinated Chicken Breasts with Watermelon Feta Salad

Grilled Marinated Chicken Breasts Watermelon Feta Salad Michael Symon
The sweet watermelon is a great compliment to the savory chicken. Try it for yourself.
skill level
Easy
time
Over 120min
servings
6
cost
$
Contributed by :
The sweet watermelon is a great compliment to the savory chicken. Try it for yourself.
share
ingredients
  • For the Chicken:
  • 6 bone-in (skin-on Chicken Breast Halves)
  • Kosher Salt
  • 1 cup Greek Yogurt
  • Grated Zest and Juice of 1 Orange
  • 1 tablespoon Coriander Seeds (toasted and ground)
  • 2 teaspoons Cumin Seeds (toasted and ground)
  • 2 teaspoons Chipotle Powder
  •  
  • For the Watermelon Feta Salad:
  • 1/2 Small to Medium Seedless Watermelon (cubed)
  • 1 cup Feta (crumbled)
  • 1/4 cup Mint Leaves (torn)
  • 3 Scallions (sliced)
  • 1 clove garlic (grated or finely minced)
  • 1/4 cup Extra Virgin Olive Oil
  • pepper (to taste)
  • 3 tablespoons Red Wine Vinegar
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    6 bone-in (skin-on Chicken Breast Halves)
    Kosher Salt
    1 cup Greek Yogurt
    Grated Zest and Juice of 1 Orange
    1 tablespoon Coriander Seeds (toasted and ground)
    2 teaspoons Cumin Seeds (toasted and ground)
    2 teaspoons Chipotle Powder
    For the Chicken: Rinse the chicken under cold water and pat dry. Season the breasts liberally with salt. In a gallon-sized zip-top bag, combine the yogurt, orange zest and juice, salt, coriander, cumin, and chipotle. Add the chicken, turn to coat, and refrigerate for 2 to 4 hours.
  • 2
       
    Let the chicken come to room temperature for 30 minutes before grilling.
  • 3
       
    Meanwhile, heat a charcoal or gas grill to medium. 
  • 4
      
    Remove the chicken from the bag, wiping off and discarding any excess marinade. Put the chicken on the grill skin-side-down and cover with the lid. Grill for 7 to 8 minutes, open the lid, and flip the bird. Put the lid back on and grill for 10 to 12 minutes, until the chicken reaches an internal temp of 160F. 
  • 5
        
    Let rest for 10 minutes before serving.
  • 6
    1/2 Small to Medium Seedless Watermelon (cubed)
    1 cup Feta (crumbled)
    1/4 cup Mint Leaves (torn)
    3 Scallions (sliced)
    1 clove garlic (grated or finely minced)
    1/4 cup Extra Virgin Olive Oil
    pepper (to taste)
    3 tablespoons Red Wine Vinegar
    For the Watermelon Feta Salad: Combine watermelon, mint, feta, garlic and scallions in a bowl. Whisk together the red wine vinegar and olive oil. Pour over salad, season with pepper and toss to coat.
  • 7
      
    Plate chicken with a side of watermelon feta salad and finsih with a drizzle of olive oil for garnish.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.