OBB Cookbook - serves 4
Chicken:1 pound boneless skinless chicken breasts
Juice of 4 limes (about 1/2 cup)
2 tablespoons red wine vinegar
1 tablespoon minced garlic (about 2-3 cloves)
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Salsa:2/3 cup honeydew melon, cut into 1/4″ cubes
2/3 cup cantaloupe, cut into 1/4″ cubes
1/3 cup cucumber, peeled and seeded, diced
1/3 cup red onion, diced
1/2 large jalapeno, seeded and diced
3 tablespoons finely chopped fresh mint leaves
zest of 1 lime
juice of 1 lime
1 teaspoon sugar, honey, or agave
kosher salt and freshly ground black pepper to taste
Rinse the chicken and place in a large Ziploc bag. Whisk together the remaining chicken ingredients in a small mixing bowl and pour it over the chicken. Marinate the chicken for at least 4 hours, no longer than 24 hours.
An hour before serving, combine the salsa ingredients in a small-medium mixing bowl.
To cook the chicken, preheat a grill to medium heat. Cook over medium flame/coals for about 7 minutes per side. Remove from the grill and allow to stand 5 minutes before serving. Top with salsa.