WEEKDAYS 1e|12c|p

Grilled Marinated Chicken Breasts with Watermelon Feta Salad

Michael Symon
Servings: 6
2+ hr

The sweet watermelon is a great compliment to the savory chicken. Try it for yourself.

  • Ingredients
  • step-by-step directions
Grilled Marinated Chicken Breasts with Watermelon Feta Salad
  • 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
  • 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.
  • Let the chicken come to room temperature for 30 minutes before grilling.
  • Meanwhile, heat a charcoal or gas grill to medium. 
  • 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. 
  • Let rest for 10 minutes before serving.
  • 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.
  • Plate chicken with a side of watermelon feta salad and finsih with a drizzle of olive oil for garnish.
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