Ingredients Jump to Instructions ↓

  1. 2 tablespoons low-sodium soy sauce

  2. 1 to 2 tablespoons chili sauce with garlic

  3. 1 tablespoon dark sesame oil

  4. 4 (6-ounce) skinless, boneless chicken breast halves

  5. 2 cups diced seeded watermelon

  6. 1/4 cup diced yellow bell pepper

  7. 2 tablespoons thinly sliced green onions

  8. 1 tablespoon chopped fresh cilantro

  9. 1 teaspoon grated peeled fresh ginger

  10. 2 teaspoons mirin (sweet rice wine)

  11. 1 teaspoon fresh lime juice

  12. 1/8 teaspoon salt

  13. 1 jalapeño pepper, seeded and minced

  14. Remaining ingredients:

  15. 1/4 teaspoon salt

  16. Cooking spray

  17. Cilantro sprigs

  18. Lime wedges

Instructions Jump to Ingredients ↑

  1. To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.

  2. Prepare grill.

  3. To prepare salsa, combine watermelon and next 8 ingredients (through jalapeño); cover and chill until ready to serve.

  4. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices; serve with salsa. Garnish with cilantro sprigs and serve with lime wedges, if desired.


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