Chicken with Three Melon Cucumber Salsa

For the chicken, in a small bowl, whisk soy sauce, oil, honey, garlic, red pepper flakes, ground ginger and onion powder until everything is well combined. (Using garlic paste in the marinade rather than chopped garlic works so much better because chopped garlic, even if it’s in small pieces, has a tendency to burn when grilled. I paste the garlic with the side of a chef’s knife: sprinkle the finely minced garlic with a little kosher salt, then with the side of the knife, rub the salt into the garlic until it forms a smooth paste.)

Pound the thick portion of the chicken breast halves down so that the chicken is an even thickness. Place the chicken in a resealable plastic bag. Pour the marinade over top, seal the bag and marinate the chicken in the refrigerator for at least 30 minutes or up to 2 hours.

While the chicken is marinating, make the salsa. Combine the chopped melons, cucumber, jalapeno, cilantro, green onion, lime juice and honey, stirring gently until well mixed. Season to taste with kosher salt and fresh ground black pepper. Cover and refrigerate while preparing the chicken.

For an outdoor grill, preheat the grill over medium high heat. Lightly oil the grates. Grill the chicken over medium heat for 3–6 minutes per side, cooking until the chicken is no longer pink in the center.

You can also cook the chicken inside. Heat a grill pan over medium-high heat. Spray the pan with nonstick cooking spray. Cook the chicken on medium heat for 3 minutes per side, then transfer it to a rimmed baking sheet that has been lined with foil sprayed with nonstick cooking spray. Finish cooking the chicken in a preheated 350ºF oven for 8–12 minutes or until the juices run clear and the chicken is no longer pink on the inside.

Let the chicken rest for 5 minutes before serving. Serve with the salsa spooned over top.

Slightly adapted from Iowa Girl Eats.