Grilled Chipotle Chicken with Cantaloupe Cucumber Salsa - NBC Connecticut

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Grilled Chipotle Chicken with Cantaloupe Cucumber Salsa



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    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
    •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.