8 oz Boneless Skinless Chicken Breasts
2 – 3 tsps Chile Lime Seasoning
1 Mini Watermelon
1/4 cup Cilantro leaves (approx.)
3 tsps Lime Juice
2 tsps Lemon Juice
a few pinches Salt & Pepper
a few drizzles Honey
- Pre-heat outdoor grill to medium-high heat.
- On large cutting board cut the chicken breasts into cubes, maintaining as consistent of a size as possible. Transfer cubed chicken to mixing bowl and toss in chile lime seasoning, evenly coating to your liking. Next, thread chicken along metal skewers.
- Wash down cutting board, then use it to cube the watermelon and mango and dice the jalapeños and cilantro. Compose the salsa with 2 cups cubed watermelon, 1 cup cubed mango, the jalapeños, and 2 tbsps cilantro – depending on the size of your fruit/your cutting technique you may yield more than this, so I want to be specific! Toss ingredients in the lime + lemon juice, then season to taste with salt & pepper and drizzle with honey as desired.
- Once the salsa is prepped, grill the chicken skewers for ~5 minutes on either side until cooked through. Immediately plate & serve over salsa, then eat!
Original recipe visit: Chile Lime Rubbed Chicken Kebabs with Watermelon Mango Salsa @ wrytoasteats.com