A delightful grilled chicken dish paired with a refreshing tropical salsa, perfect for summer meals.
In a mixing bowl, combine the oregano, chili powder, cumin, salt, minced garlic, lime juice, and olive oil to create the marinade.
Mixing the marinade thoroughly ensures the flavors are evenly distributed.
Place the chicken breasts in a resealable bag and pour the marinade over them. Seal the bag and massage to coat the chicken evenly.
Marinating in a bag allows for even coating and easy cleanup.
Refrigerate the chicken for at least 4 hours or overnight for best results.
Longer marination enhances the flavor penetration into the chicken.
Preheat the grill to medium-high heat and lightly oil the grates.
Oiling the grates prevents the chicken from sticking.
Grill the chicken for about 5-6 minutes per side, or until fully cooked and juices run clear.
Use a meat thermometer to ensure the internal temperature reaches 165°F.
While the chicken is grilling, combine the watermelon, mango, red onion, cilantro, lime juice, and salt in a bowl to make the salsa.
Chill the salsa for a refreshing contrast to the warm chicken.
Serve the grilled chicken topped with the tropical salsa.
Garnish with extra cilantro for a fresh look and taste.
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