Grilled Marinated Chicken with Watermelon Feta Salad

Ingredients

Cooking Directions

Rinse chicken under cold water and pat dry. Season the breasts liberally with salt. In gallon-sized zip-top bag, combine the yogurt, orange zest and juice, salt, coriander, cumin and chipotle powder. Add the chicken, turn and coat, refrigerate for 2 to 4 hours

Let the chicken come to room temp for 30 min before grilling

Meanwhile, heat a charcoal or gas grill to medium

Remove the chicken from the bag, wiping off and discarding excess marinade. Put the chicken on the grill skin side down and cover w the lid. Grill for 7 to 8 minutes, open lid, flip the chicken. Put lid back on and grill for 10 to 12 min until the chicken reaches an internal temp of 160 degrees

Let rest for 10 min before serving

To make salad:

Combine watermelon, mint, feta, garlic, scallions in a bowl. Wisk together red wine vinegar and olive oil. Pour over salad and season w pepper. Toss to coat. Finish w a drizzle of olive oil for garnish.

Recipe courtesy Michael Symon.

This recipe was styled by chef Karen Pickus for Good Morning America.