Planning for tomorrow's Memorial Day cookout? Try this delicious gluten-free grilled chicken dish for a break from the same old hamburgers and hot dogs.
Servings: 4
What you need:
For the marinade (makes enough for 1 pound of meat):
1/4 cup soy sauce or gluten-free tamari
2 tablespoons grapeseed oil (or other high-heat oil)
1 tablespoon honey
4 garlic cloves, peeled and crushed (not chopped, which will burn on the grill)
teaspoon red pepper flakes
teaspoon ground ginger
For the watermelon-cucumber salsa:
1 cups chopped watermelon
1 small cucumber, peeled, seeded and chopped
jalapeno, minced
2 tablespoons chopped cilantro
1 green onion, chopped
Juice of 1 lime
Drizzle of honey
Salt and pepper
What you do:
1. In a bowl, add marinade ingredients and whisk. Transfer to a plastic zip-close bag and set inside another large bowl.
2. Pound chicken to an even thickness, score diagonally across the top and place inside bag with marinade. Marinate in the refrigerator for 30 minutes to 2 hours. Grill chicken breasts over medium-high heat for 3-5 minutes a side, or until no longer pink in the center. Let rest for 5 minutes before serving.
3. In a bowl, combine the salsa ingredients. Spoon salsa over grilled chicken and serve.
(Recipe from iowagirleats.com.)