A couple of weeks ago, I wanted a dish that screamed “summer.” Even though the first day of my favorite season (yes, I love summer, despite the oppressive heat and humidity) hadn’t actually occurred, schools were out and the weather was warming, and I was definitely in the mood for something that was light and flavorful and that made me think of vacation, outdoor BBQs, longer days, and lounging by the pool.
This Cooking Light recipe did the trick. It was quick and easy and took advantage of the beautiful fresh melons that were calling to me from the produce section. The only minor snafu was that the jalapeno was REALLY hot – not a problem for me, since I enjoy the heat, but it made leftovers practically inedible for the rest of my family (the salsa was even hotter after it marinated in the fridge overnight). I don’t know why I can’t get my green masala to be that spicy, but whatever…
Prepare grill to medium-high heat.
Combine first 10 ingredients; stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper, tossing well to combine.
Sprinkle chicken evenly with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Coat chicken with cooking spray. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve with salsa; garnish with mint sprigs, if desired.