Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 25 2018
Herb-Grilled Chicken With Watermelon-Feta Salad
3 tablespoons fresh lemon juice
3 tablespoons vegetable oil
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
4 boneless, skinless chicken breasts
For the salad:
3 pounds seedless watermelon (about 1 small or 1/4 large), rind removed, cut into 1-inch chunks (about 2 pounds)
1 tablespoon juice from 1 lemon, plus 4 (2-inch) strips zest, removed with a sharp vegetable peeler
3 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup roughly chopped fresh mint leaves
Up to 4 ounces (1 quart) arugula leaves
Kosher salt and freshly ground black pepper
4 ounces feta cheese
Whisk first 7 ingredients in a shallow dish; remove and reserve 2 tablespoons marinade for Watermelon-Feta Salad. Add chicken to dish; cover and chill 30 minutes.
Spray cold grill cooking grate with grilling spray; place on grill over medium heat (300° to 350°). Place chicken on grate.
Grill 6 minutes on each side or until done. Serve with Watermelon-Feta Salad.
For the salad:
Place watermelon chunks in a large bowl. Finely chop lemon zest. Add lemon juice and half of zest to bowl with watermelon. Add oil, mint, and arugula (if using) and toss until watermelon is evenly dressed. Season lightly to taste with salt and pepper. (The cheese will add saltiness, so go light on the salt at this stage.)
Transfer salad to a wide, shallow bowl or a large plate and spread out evenly. Crumble feta over the top. Sprinkle with remaining lemon zest. Drizzle with more olive oil and a few grinds of black pepper. Serve immediately.