Grilled chicken with hot salsa







Cook Time

15-20 Min


  • 4 skinless chicken breast fillets, about 175g/6oz each
  • pinch of celery salt
  • pinch of cayenne pepper
  • 2 tablespoons vegetable oil

For the salsa

  • 275g/10oz watermelon
  • 175g/6oz cantaloupe melon
  • 1 small red onion, finely chopped
  • 2 fresh green chillies, seeded and chopped
  • 2 tablespoons freshly squeezed lime juice
  • 4 tablespoons chopped fresh coriander leaves
  • pinch of salt
  • Preheat a grill to medium. Slash the chicken breasts deeply to speed up the cooking time.
  • Season the chicken with the celery salt and cayenne pepper, brush with the oil and grill for about 15 minutes.
  • To make the salsa, remove the rind and seeds from the melons. Finely dice the flesh and put into a bowl. Mix in the onion and chillies.
  • Add the lime juice and chopped coriander, and season with a pinch of salt. Turn the salsa out into a small serving bowl.
  • Arrange the grilled chicken on a plate, and serve hot with the salsa.
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