Chicken tenders are just the right size for threading on skewers. You can also slice chicken breasts into strips about 1/2 inch thick if tenders are not available.
Makes 6 servings
|1||medium (2-1/2 to 3 pounds) cantaloupe|
|1||large (4 to 4-1/2 pounds) honeydew|
|1/2||cup lime juice, divided|
|3||tablespoons chopped fresh mint or basil leaves|
|1||jalapeño pepper,* stemmed, seeded, minced|
|2||tablespoons honey, divided|
|1||tablespoons minced fresh ginger|
|2||teaspoons finely minced garlic|
|1||teaspoon black pepper|
|1-1/2||pounds chicken tenders|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Cover 12 bamboo skewers with water and let soak at least 30 minutes. Cut melons in half; scoop out and discard seeds. Cut cantaloupe into 18 wedges. Cut off and discard rind. Place wedges in resealable food storage bag; set aside. Scoop out balls of honeydew with melon baller. Place in bag with wedges. Combine 1/4 cup lime juice, mint, jalapeño, 1 tablespoon honey and ginger in small bowl; pour into bag. Seal bag and gently turn to evenly coat melon. Refrigerate while preparing meat.
- Combine remaining 1/4 cup lime juice, remaining 1 tablespoon honey, garlic and black pepper in medium bowl. Thread chicken onto skewers. Place skewers on rimmed baking pan and brush both sides generously with marinade. Just before placing chicken on grill, drain melon, reserving dressing. Fan wedges on 6 plates. Spoon melon balls at base of each fan. Drizzle servings with dressing.
- Prepare coals for grilling. Place chicken on grid, 3 to 4 inches from medium coals. Grill 5 to 7 minutes or until no longer pink in center, turning occasionally. Lay 2 skewers on each plate of melon.
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||9 %|
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