This Grill Chicken with Hot Salsa dish originates from Mexico. It has hot and delicious fruity flavors from the essence of Tex-Mex cooking. A quick and tasty grilled chicken recipe to amaze you guest on your cooking expertise. You can present this with several variations to match your test buds.
Ingredients:
Grilled Chicken with Hot Salsa
Chicken breasts without skin and bones, 175 g
Cooking oil, 2 tbsp
Celery salt and cayenne pepper, Pinch of each
Fresh coriander, to garnish
Corn chips, to serve
For the Salsa
Watermelon, 275 g
Cantaloupe melon, 175 g
Small red onion, 1
Green chilies, 1-2
Lime juice, 2 tbsp
Fresh coriander (chopped), 4 tbsp
Salt, to taste
Preparation Method:
Grilled Chicken with Hot Salsa
Preheat a grill moderately. Slash the chicken breasts deeply to speed up the cooking time
Season the chicken with celery salt and cayenne, brush with oil and grill for about 15 minutes.
For the salsa, remove the rind and seeds from the melons. Finely dice the flesh and place it into a bowl.
Finely chop the onion; split the chilies (remove seeds that contain most of the heat) and chop. Mix with the melon.
Add the lime juice and chopped coriander and season with a pinch salt. Turn the salsa out into a small mixing bowl.
Arrange the grilled chicken on a plate and serve with the salsa and a plenty of corn chips. Garnish with a sprig of coriander.
Cook’s Tip:
Grilled Chicken with Hot Salsa
To capture the spirit of Tex-Mex food, cook the chicken over a barbecue and eat shaded from the hot summer sun.
Nutrition Note:Â
Grilled Chicken with Hot Salsa
Per portion
Energy, 263 Kcals
Fat, 10.72 g
Saturated fat, 2.52 g
Cholesterol, 64.5 mg
Fiber, 0.72 g
Read:Â Grilled Chicken with Green Salad