Chili-Lime Chicken with Watermelon & Jalapeño Salad
Bright, bold, and built for summer, this dish strikes the perfect balance between heat, sweetness, and zest. Juicy grilled chicken gets a sweet and flavorful boost from the lime marinade, while the fresh watermelon salad cools things down just enough. It’s a simple, vibrant dish that feels like sunshine on a plate.
Yield: All recipes serve 2 people
Chef Notes: Our recipe calls for roasting the chicken, but this is also the perfect dish to prepare outdoors on a grill!
Substitute chicken drumsticks, or quarters (leg+thigh portions).
Components
Marinated Chicken Thighs
Brown Rice
Watermelon Salad
Herb Garnish
optional: Cotija, Tajin, and/or Chamoy
Mise
Marinate the Chicken: In a large bowl, combine
¼ C Lime Juice
2 Grated Garlic Cloves
1 T Honey
2 T Veg Oil
½ t Salt
Stir and add the chicken legs. Allow to marinate for 20 minutes while you prepare the remaining components.
Cook the Brown Rice: Rinse the rice. In a medium saucepan, bring 2 C of water and 1 T butter to a boil. Add 1 C Brown rice and return to a simmer. Cover and cook on low for 40 minutes or until cooked through. Fluff with a fork, cover and allow to sit for another 5-10 minutes.
Make the Watermelon Salad:
Cut the watermelon into 1-2" cubes.
Slice the cucumbers into thin rounds.
Dice the jalapeño.
Slice the herbs thin.
In a large bowl, combine the watermelon, cucumber, jalapeño and herbs.
Toss together with olive oil.
Season with salt and pepper and cotija, tajin or chamoy if desired.
Finish
Remove the chicken from the marinade and dab off any excess moisture using a paper towel.
Roast the chicken between 450-500°F until the internal temperature has reached 155°F. Allow the chicken to rest slightly.
Place a helping of brown rice onto a plate.
Top with the chili-lime chicken.
Serve with watermelon salad on the side.