Ingredients
Scale
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 4 thick wedges of seedless watermelon (about 1-inch thick)
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh mint leaves, chiffonade or roughly chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 2 tablespoons balsamic glaze (for drizzling)
Instructions
- In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper. Place the chicken breasts in a shallow dish or a resealable bag and pour the marinade over them. Let them sit for at least 10 to 15 minutes while you preheat your grill.
- Preheat your outdoor grill or indoor grill pan to medium-high heat. Lightly oil the grates to prevent the chicken and fruit from sticking. Ensure the grill is hot enough to produce clear sear marks, which add essential smoky flavor.
- Place the marinated chicken breasts on the hot grill. Cook for about 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked through, remove the chicken from the grill and let it rest on a clean plate for 5 minutes to keep the juices locked in.
- While the chicken is resting, place the watermelon wedges directly onto the grill. Grill for only 1 to 2 minutes per side. You want beautiful char marks without making the watermelon too soft or mushy. Remove promptly once the marks appear.
- Place one grilled chicken breast on each plate. Top with a slice of grilled watermelon. Generously sprinkle crumbled feta cheese and fresh mint over the top. Finally, drizzle each portion with balsamic glaze for a sweet and tangy finish.
- Cook Time: 30 minutes