Grilled Blackend Chicken with Melon Salsa


It is summer time, which is the perfect time for the grill, fresh fruit and vegetables. Here is an easy, light and tasty summer time meal.

  • 4 boneless, skinless chicken breasts
  • 4 teaspoons Blackening seasoning
  • 1 cup pre-cut melon of your choice, diced
  • 4 peaches, skinned and diced
  • 1 tablespoon freshly chopped cilantro leaves 1 tablespoon lime juice
  • 1/2 teaspoon salt

Make the Salsa ahead of time. To easily remove the skins from the peaches, bring a pot of water to a boil. Cut a small x in the bottom of the peaches; place the peaches in the boiling water for 3 minutes. Immediately remove the peaches and place in an ice bath. Remove the skins and dice peaches. Add diced peaches with melon, cilantro, lime juice and salt. If you would like to spice it up, throw in a pinch of red pepper flakes.
Sprinkle the seasoning on the chicken, and place on a preheated medium heat grill. Grill approximately 6 minutes per side or until done, this will vary depending on thickness of chicken.

Place salsa over chicken and serve.

Also here is an easy side dish you can serve with the chicken. Squash is plentiful this time of the year and I am always trying to find new methods for cooking them.

  • 2 yellow squash sliced thinly 1 zucchini sliced thinly
  • Salt and pepper to taste Olive oil
  • Seasoned bread crumbs Parmesan cheese

Set your oven to broil. On a lightly oiled backing sheet placed sliced squash and zucchini. Season the dish with salt and pepper. Lightly sprinkle bread crumbs over top of the dish, cover lightly with a little more oil. Cover the whole dish with Parmesan cheese. Place in the oven and broil for approximately 10 minutes, watch this carefully as this can go from done (lightly browned) to burnt very quickly.

Glenn and Glenn