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.
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.
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.
Plate chicken with a side of watermelon feta salad and finsih with a drizzle of olive oil for garnish.