(A fly ass recipe from


4 servings (serving size: 1 chicken breast half and about 1/2 cup salsa)


  • 2  tablespoons  low-sodium soy sauce
  • 1  to 2 tablespoons chili sauce with garlic
  • 1  tablespoon  dark sesame oil
  • 4  (6-ounce) skinless, boneless chicken breast halves
  • SALSA:
  • 2  cups  diced seeded watermelon
  • 1/4  cup  diced yellow bell pepper
  • 2  tablespoons  thinly sliced green onions
  • 1  tablespoon  chopped fresh cilantro
  • 1  teaspoon  grated peeled fresh ginger
  • 2  teaspoons  mirin (sweet rice wine)
  • 1  teaspoon  fresh lime juice
  • 1/8  teaspoon  salt
  • 1  jalapeño pepper, seeded and minced
  • 1/4  teaspoon  salt
  • Cooking spray
  • Cilantro sprigs (optional)
  • Lime wedges (optional)


To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.

Prepare grill.

To prepare salsa, combine watermelon and next 8 ingredients (through jalapeño); cover and chill until ready to serve.

Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices; serve with salsa. Garnish with cilantro sprigs and serve with lime wedges, if desired.