Grilled Chicken with Watemelon Salsa

Tonight we tried something I've been waiting for the right summer night to make - a perfectly grilled marinated chicken breast with a watermelon-jalapeno salsa. It was the great night for such a simple dish. The air was clean and crisp. The summer heat had set for the evening. Pefect in all aspects.

The dish itself was very straightforward. Marinate. Grill. Cut. Serve. The salsa was made with nothing but fresh ingredients - watermelon, mango, red onion, cilantro and some spicey spices. Here's the quick and easy:

Chicken:

1 tblpsn chopped oregano
1 tblspn EVOO
1 tspn chili powder
3/4 tspn ground cumin
1/2 tspn salt
3 garlic cloves, minced
4 - 6oz S/B-less Chicken breast halves

Places the six ingredients in a large ziplock bag. Once they're in, throw in the CB halves and shake to coat evenly. Let these marinate in the fridge for up to 4 hours. Rotate occasionally so you can spread the flavors evenly over the chicken. Don't want too much garlic on one end and too much chili powder on the other!

Salsa:
Mix the following ingredients in a bowl and chill. You can easily play with the portions and add more heat or soften with more sweetness. It's entirely up to your tastes.

2 cups cubed seeded watermelon
1 cup cubed peeled ripe mango
1/4 cup finely chopped red onion
2 tblespn chopped cilantro
2 tblespn chopped jalapeno pepper
Juice from 1/2 lime
1/2 tspn salt
1/4 tspn sugar

Grill chicken then slice and top with the watermelon salsa.

Serve on a bed of rice with your favorite summer white wine. Tonight we had a chenin blanc. Yum!