I found this recipe years ago in a Cooking Light Magazine, and I have had a lot of enjoyment making it my own over the years. I always forget how GOOD this meal is, then the next Summer comes around and I pull out my Summer recipes, and OH YEAH!!!!
It is SO GOOD! YUMMY!
The marinade is fast to make with only THREE ingredients. I double it and pour it into a couple of freezer bags with chicken tenders. I leave on in the fridge to marinate for later that day while the other goes into the freezer for dinner in two weeks.
While the chicken is going onto the grill, I get busy chopping the watermelon and veggies that will go on top.
Also, while the chicken is cooking, I get some side dishes ready. Like this Curried Basmati Rice. I promise THIS RICE is PERFECT with this chicken and watermelon salsa.
Next add in the grated fresh ginger, rice wine vinegar, lime juice and salt. Toss it all together then set aside. Serve on top of the grilled chicken.
Sesame Chili Chicken with Watermelon Salsa
- 4 6 ounce chicken breasts Sliced into large strips like tenders
- 1-2 Tbsp chili sauce with garlic **1T is plenty spicy for me!
- 1 Tbsp dark sesame oil
- 2 Tbsp soy sauce Use coconut aminos for gluten free
- 3 cups watermelon, diced and seeded
- ½ cup yellow bell pepper, diced
- 3 Tbsp green onion, thinly sliced
- 2 Tbsp cilantro, finely chopped
- 3 tsp Mirin (sweet rice wine) **can substitute rice vinegar
- 2 tsp lime juice
- 2 tsp ginger, grated
- ¼ tsp salt
- 1 jalapeno pepper, seeded and minced I add about half the seeds for more heat.
- Mix the chili sauce, sesame oil and soy sauce. Pour over chicken in a dish or ziplock bag. Marinate for at least one hour, turning chicken a couple of times.
- In medium bowl, mix all salsa ingredients together.
- Heat grill.
- Grill chicken about 6 minutes on each side until done.
- Serve with watermelon salsa and additional cilantro and lime wedges.
Curried Basmati Rice
- small pot with lid that fits
- 1 sweet onion finely chopped
- 1 cup mushrooms chopped
- 1 bell pepper Diced, any color, but I like the color red with this rice.
- 1 Tbsp olive oil
- 1 cup Basmati Rice
- 1 Tbsp yellow Curry powder
- ½ tsp Kosher salt
- 1½ cups water
- Chop up and prep the onion, mushrooms and pepper according to the ingredients list. In a large saucepan or small pot, that has a lid to fit, heat oil. Add in the onions, mushrooms and diced pepper. Sauté for a couple minutes.
- Add in the rice and continue to sauté for a minute or two to toast the rice. Add in the curry powder and salt as you sauté.
- Pour in the water and bring to a boil. Fit the lid on and turn the heat down to low. Let the rice steam for 20 minutes.
- Remove from heat and stir through to fluff up the rice.