Marinated Grilled Chicken with Cucumber-Watermelon Salsa

Photography By Brooke Allen | September 15, 2016


Whisk marinade ingredients together in a bowl then transfer to a zip-top bag.

Pound chicken breasts to an even thickness then score diagonally across the top and place inside bag with marinade. Marinate in the refrigerator for 30 minutes or up 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.

Watermelon-Cucumber Salsa

Combine ingredients in a bowl then spoon over grilled chicken.

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  • ¼ cup soy sauce
  • 2 tablespoons oil
  • 1 tablespoon honey
  • 4 cloves garlic, peeled and crushed (not chopped)
  • ½ teaspoon red pepper flakes (to taste)
  • ¼ teaspoon ground ginger
  • 1 pound chicken breasts
Watermelon-Cucumber Salsa
  • 1½ cups chopped watermelon
  • 1 cup diced cantaloupe
  • 1 small cucumber, peeled, seeded and chopped
  • 1 jalapeño, seeded and minced
  • 2 tablespoons chopped cilantro
  • 1 green onion, chopped
  • Juice of 1 lime
  • Drizzle of honey
  • Salt and pepper
All-Purpose Spice Rub
  • 1 tablespoon coarse salt
  • 2 tablespoons paprika
  • 1 tablespoon ground black pepper
  • 1 tablespoon Hatch chile powder or Ancho powder
  • 1 tablespoon ground cumin
  • 1 tablespoon brown sugar
  • ½ teaspoon cayenne pepper (optional)
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