Sesame Chile Chicken With Gingered Watermelon Salsa
|Low-sodium soy sauce||2 Tablespoon|
|Chili garlic sauce||2 Tablespoon (Hot One Such As Ka-Me)|
|Dark sesame oil||1 Tablespoon|
|Skinless boneless chicken breast||24 Ounce (4 Breasts, 6 Ounces Each)|
|Diced seeded watermelon||2 Cup (32 tbs)|
|Diced yellow pepper||1⁄4 Cup (4 tbs)|
|Thinly sliced green onions||2 Tablespoon|
|Chopped fresh cilantro||1 Tablespoon|
|Grated peeled ginger||1 Teaspoon (Fresh)|
|Mirin||2 Teaspoon (Also Called Sweet Rice Wine)|
|Fresh lime juice||1 Teaspoon|
|Jalapeno pepper||1 , seeded and minced|
|Cooking spray||1 Tablespoon|
1. To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag, seal and marinate in refrigerator 1 hour, turning bag occasionally.
2. Prepare grill.
3. To prepare salsa, combine watermelon and next 8 ingredients (through jalapeno), cover and chill until ready to serve.
4. Remove chicken from marinade, and discard marinade. Sprinkle the chicken evenly with 1/4 teaspoon salt. Place chicken on a grill rack coated with cooking spray. Grill for 6 minutes on each side or until done. Remove chicken from the grill, and let stand for 5 minutes.