Recipe Box, Watermelon Salsa with Jerk Chicken 2 Ways
We had a cooking frenzy over the weekend, HHjr planned the recipes and we all shared the cooking. The Watermelon Salsa was such a great pairing with grilled Jerk Chicken, and even better the next day when we turned the leftovers into Jerk Chicken Nachos with Watermelon Salsa~
People are always asking me, “how do you have time to do all that cooking when you’re at the beach?”
Answer: I have a lot of help and I’m a planner…
We rarely go out to eat at night in the summer because the restaurants are so crowded
Besides, it’s much more fun to grill and chill~
We also keep things pretty simple, grilled meat or fish, roasted vegetables, and salads~
You can grill the chicken any way you like, I’m just including this Jerk Marinade in case you want to try it. This salsa would rock with anything grilled ~
My assistant, cough, made up the marinade so I have no photos but it looked like a thick green sauce. He marinated the chicken for 24 hours before he grilled it.
I did make the watermelon salsa, in under 10 minutes, and no sweat on my brow!
Actually, I think I’m his assistant…
We had lots of chicken and salsa leftover so the next day DD said, “How about chicken nachos for lunch?”
A perfect summer lunch, dinner or nosh!
Make the nachos with tortilla chips, chicken, cheese, lettuce any of your favorite nacho ingredients, and top them with Watermelon Salsa~
3 cups diced, seedless watermelon
1 seedless cucumber, diced
1/4 sweet onion, diced
1/4 cup finely chopped mint leaves
3 T lime juice
2 tsp brown sugar
Combine lime juice and brown sugar. Put melon, cucumber, onion and mint leaves in a bowl. Pour lime juice over all and toss gently. Season with salt to taste. Prepare 1 hour before serving to let flavors marry. Serve with a slotted spoon as salsa will be watery.
Jerk Marinade for Chicken
4 T oil, olive, vegetable or canola
8 green onions, coarsely chopped
1 jalapeno, seeded and chopped
3 T soy sauce
3 T fresh lime juice
1 1/2 T ground allspice
1 1/2 T Dijon mustard
2 bay leaves
2 cloves garlic, crushed
1 tsp salt
2 tsp sugar
2 T fresh thyme
4 large boneless chicken breasts
Use an immersion blender or a regular blender to combine all the marinade ingredient into a fine paste. Put chicken in a large ziplock bag with marinade and refrigerate overnight or up to 2 days. Grill chicken and slice. Serve slices with watermelon salsa
for another printable version of Watermelon Salsa click here
for another printable version of Jerk Marinade click here
Happy Summer Dining to you!
I will be sharing with: