Grilled Chipotle Chicken with Cantaloupe Cucumber Salsa - NBC Connecticut

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Grilled Chipotle Chicken with Cantaloupe Cucumber Salsa

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    NEWSLETTERS

    Grilled Chipotle Chicken with Cantaloupe Cucumber Salsa

     Ingredients:

    4 Chicken Breasts-boneless, skinless, pounded ¼” thick
    2t sp.Chipotle Pepper Puree
    1 Tbsp.Lime-zest removed and chopped, reserve juice for salsa
    2 Tbsp.Vegetable Oil
    1 CupCucumber-peeled, seeded, small diced
    1 CupCantaloupe-peeled, seeded, small diced
    3 Tbsp.Red Onions-minced
    1 Jalapeno Pepper-seeded, chopped finely
     ¼ CupRed Bell Pepper-small diced
    1 Tbsp.Cilantro-chopped 
    1 Tbsp.Lime Juice
    Salt and Black Pepper To Taste added to salsa at last moment
    Directions:
    •Marinate chicken breasts with the chipotle, lime zest, and vegetable oil for at least 30 minutes in the refrigerator or overnight.
    • Grill chicken breasts until an internal doneness of 165° f. 
    •Serve with salsa (procedure below)
    •Combine all remaining ingredients in bowl, adding the salt and black pepper just before serving to avoid removing the water from the fruit and vegetable.
    • Divide the salsa onto four serving plates, top with the grilled chicken.