Grilled Jerk Chicken Breasts with Watermelon Salsa - Sizzling Summer Series

School is back in session, and coffee houses have released fall menus. Yep, it's time to say goodbye to summer grilling. To round out this year's additions to the Sizzling Summer Series, we have Grilled Jerk Chicken Breasts with Watermelon Salsa. This mouth-watering dish is perfect for your backyard BBQ menu or a quick and flavorful family dinner.

Take traditional Jamaican jerk seasoning, a blend of scallions, thyme, allspice, and fiery Scotch bonnet chilies, and form it into a paste that is bursting with flavor. No spending hours in the kitchen chopping and dicing; this easy-to-follow recipe simply requires tossing all the ingredients into a blender, and your jerk seasoning is ready to elevate your chicken game to the next level.

Regarding heat and those infamous Scotch bonnet chilies, as much as we love their intense heat, we know it can be intimidating for some. That's why we recommend wearing gloves while handling them. Feel free to adjust the amount to your liking.

A delightful mix of juicy watermelon, crisp cucumber, tangy shallot, aromatic mint, zesty lime juice, and a hint of sweetness from sugar - this salsa is the perfect balance to the heat of the chilies. Grill the chicken over medium heat for the perfect char and juicy tenderness. As the sizzle and aroma fill the air, your family and friends won't be able to resist taking a bite.

So, don't let the end of summer get you down; keep the flame alive with Grilled Jerk Chicken Breasts with Watermelon Salsa and the Sizzling Summer Series. Grab your apron, fire up the grill, and let the vibrant and irresistible flavors of summer take over your taste buds. While it's ok to shed a tear for the end of summer, don't worry; football's coming!

Serves 8

Grilled Jerk Chicken Breasts with Watermelon Salsa Ingredients

  • 4 chicken breast halves (4 pounds total) on the bone with the skin, each chicken breast half cut in half

For the Marinade

  • 4 tablespoons vegetable oil, divided
  • 8 scallions, white and green parts, coarsely chopped
  • 1 to 2 (to taste) Scotch bonnet chilies, coarsely chopped
  • 3 tablespoons soy sauce
  • 3 tablespoons lime juice
  • 1 1/2 tablespoons ground allspice
  • 1 1/2 tablespoons Colman's Mustard (English-style mustard)
  • 2 bay leaves
  • 2 large cloves garlic, crushed
  • 1 teaspoon kosher salt
  • 2 teaspoons sugar
  • 2 teaspoons dried thyme

For the Salsa

  • 2 cups diced seedless watermelon
  • 1 cup diced seedless cucumber
  • 2 tablespoons finely chopped shallot
  • 1/4 cup finely shredded fresh mint
  • 3 tablespoons lime juice
  • 2 teaspoons packed brown sugar
  • Salt

Grilled Jerk Chicken Breasts with Watermelon Salsa Directions

  1. In a blender, combine four tablespoons of the oil, the scallions, chilies, soy sauce, lime juice, allspice, mustard, bay leaves, garlic, salt, sugar, and thyme. Blend until the mixture forms a fine paste. Transfer the mixture to a re-sealable plastic bag. Add the chicken and turn it to coat well on all sides. Refrigerate for at least 24 hours and up to 2 days.
  2. When ready to cook, heat the grill to medium.
  3. To make the salsa, combine the watermelon, cucumber, shallot, mint, lime juice, and sugar in a medium bowl. Season with salt, then set aside.
  4. Remove the chicken from the marinade, discarding the marinade. Using an oil-soaked paper towel held with tongs, oil the grill grates.
  5. Add the chicken, skin side down, and grill for 10 to 15 minutes. Turn the chicken pieces and grill for another 10 to 15 minutes or until just cooked through.
  6. Transfer the chicken to a plate, cover with foil, and let rest for 5 minutes. Serve each portion topped with some of the salsa.

 

Taken from silive.com  https://www.silive.com/cooking/2014/05/hot_and_sweet_on_the_grill_jer.html