Grilled Chicken with Hot Salsa
|Boneless skinless chicken breasts||24 Ounce (175 Gram)|
|Vegetable oil||30 Milliliter (2 Tablespoon)|
|Coriander||1 Teaspoon (To Garnish)|
|Corn chips||1 Tablespoon (To Serve)|
|Watermelon||10 Ounce (275 Gram)|
|Cantaloupe melon||6 Ounce (175 Gram)|
|Red onion||1 Small|
|Lime juice||30 Milliliter (2 Tablespoon)|
|Chopped fresh coriander||60 Milliliter (4 Tablespoon)|
|Celery salt||To Taste|
|Cayenne pepper||To Taste|
1. Preheat a moderate grill. Slash the chicken breasts deeply to speed up the cooking time.
2. Season the chicken with celery salt and cayenne, brush with oil and grill for about 15 minutes.
3. For the salsa, remove the rind and seeds from the melons. Finely dice the flesh and put it into a bowl.
4. Finely chop the onion, split the chillies (discarding the seeds which contain most of the heat) and chop. Mix with the melon.
5. Add the lime juice and chopped coriander, and season with a pinch of salt. Turn the salsa out into a small mixing bowl.
6. Arrange the grilled chicken on a plate and serve with the salsa and a handful of corn chips. Garnish with sprigs of coriander.