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?”
Bingo!
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~
Watermelon Salsa
Ingredients
- 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
- salt
Instructions
- 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
Ingredients
- 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
Instructions
- 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
Happy Summer Dining to you!
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I will be sharing with: