Sesame-Chile Chicken with Gingered Watermelon Salsa

By nicfitz

Ingredients

• CHICKEN:
• 2 tablespoons low-sodium soy sauce
• 1 to 2 1 to 2 tablespoons chili sauce with garlic
• 1 tablespoon dark sesame oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• SALSA:
• 2 cups diced seeded watermelon
• 1/4 cup diced yellow bell pepper
• 2 tablespoons thinly sliced green onions
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon grated peeled fresh ginger
• 2 teaspoons mirin (sweet rice wine)
• 1 teaspoon fresh lime juice
• 1/8 teaspoon salt
• 1 jalapeño pepper, seeded and minced
• REMAINING INGREDIENTS:
• 1/4 teaspoon salt
• Cooking spray
• Cilantro sprigs (optional)
• Lime wedges (optional)

Preparation

Step 1

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.