BREAST****Michael Symon's Grilled Marinated Chicken Breasts with Watermelon Feta Salad - 11 Points

By Unblond1

Very good for both. I used to bone-in, skin-on breasts and it was enough for basically four meals. Dan did like the salad though.

Ingredients

• For the Chicken:
• 3 boneless chicken breasts
• Kosher Salt
• 1/3 cup Greek Yogurt
• Grated Zest and Juice of 1/3 Orange
• 1 teaspoon Coriander Seeds (toasted and ground)
• 2/3 teaspoon Cumin Seeds (toasted and ground)
• 2/3 teaspoon Chipotle Powder
• For the Watermelon Feta Salad:
• 1/4 Small Seedless Watermelon (cubed)
• 1/3 cup Feta (crumbled)
• 1 tablespoon Mint Leaves (torn)
• 1 Scallion (sliced)
• 1 clove garlic (grated or finely minced)
• 1 1/2 tablespoons Extra Virgin Olive Oil
• pepper (to taste)
• 1 tablespoons Red Wine Vinegar (or to taste)

Details

Servings 4
Cooking time 120mins
Adapted from beta.abc.go.com

Preparation

Step 1

* 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 and cover with the lid. Grill for 7 to 4 - 5 minutes, open the lid, and flip the bird. Put the lid back on and grill for 4 - 5 minutes longer, until the chicken is done. Let rest for 10 minutes before serving.

* 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.