Bright and fresh and just spicy enough! This Grilled Chicken with Cantaloupe Salsa is brought to life with minced habanero! YUM!
Ingredients
1 ½poundschicken breasts, 4 cutlets
½teaspoonkosher salt
½teaspoonpaprika
½teaspoongranulated onion
¼teaspoonblack pepper
2tablespoonsolive oil
Cilantro, garnish
Cantaloupe Habanero Salsa:
2cupsminced cantaloupe
½cupminced red onion
1habanero, seeded and minced
½lime, juice only
2tablespoonsfresh cilantro, minced
Kosher salt, to taste
Instructions
To make salsa, use a sturdy chef knife to slice the peel off of half of a cantaloupe. Then scoop out seeds and mince the flesh into about 1/4-inch pieces.
To prep habanero, cut pepper in half and cut out seeds and stem. Then mince finely and add to cantaloupe. Wash hands, cutting board, and knife well to prevent cross-contamination.
Stir salsa together with other salsa ingredients and set aside.
Rub chicken with olive oil and sprinkle with spices. Preheat grill to medium-high heat.
Grill chicken cutlets for 6-7 minutes per side until they are cooked through and reach 165 F˚ in the thickest parts of the cutlet.
Remove chicken and let rest for a few minutes.
Serve grilled chicken topped with cantaloupe salsa and garnished with extra lime and cilantro.
Leftovers keep great for 3-4 days. Keep the salsa and the chicken separately.