Ingredients

•    For the marinade (makes enough for 1lb of meat):

  • ¼ cup soy sauce 
  • 2 Tablespoons oil 
  • 1 Tablespoon honey
  • 4 crushed garlic cloves, peeled (not chopped)
  • ½ teaspoon red pepper flakes (+/- to taste)
  • ¼ teaspoon ground ginger

•    For the Watermelon-Cucumber Salsa:

  • 1 ½  cups chopped watermelon
  • 1 cup diced cantaloupe
  • 1 small cucumber, peeled, seeded & chopped
  • 1 jalapeno, seeded & minced
  • 2 Tablespoons chopped cilantro
  • 1 green onion, chopped
  • juice of 1 lime
  • drizzle of honey
  • salt & pepper

Directions

  1. Whisk marinade ingredients together in a bowl then transfer to a plastic Ziplock bag.
  2. Pound chicken to an even thickness then score diagonally across the top and place inside bag with marinade. Marinate in the refrigerator for 30 minutes or up to 2 hours.
  3. Grill chicken breasts over medium-high heat for 3-5 minutes a side, or until no longer pink in the center. Let rest for 5 minutes before serving.
  4. For the Watermelon-Cucumber Salsa: combine ingredients in a bowl then spoon over grilled chicken.