Chicken Lettuce Cups with Grilled Watermelon Salsa, Panela, and Crema Salvadoreña
WHAT YOU NEED
- For Marinade:
- Zest and Juice of 2 Limes (should be about 3 Tablespoons juice, 2 Teaspoons zest)
- 2 Cloves Garlic, finely diced
- 1 Teaspoon Salt, divided
- 1 1/2 Pounds Boneless, Skinless Chicken Breasts
- 1/4 Teaspoon Pepper
- For Salsa:
- 1 Small Seedless Watermelon
- 1 Cup Diced Cucumber
- 1/2 Cup Diced Onion
- 1/4 Cup Chopped Fresh Cilantro
- 1 Fresno Chile, finely diced
- Zest and Juice of 1 Lime
- 2 Cloves Garlic, finely diced
- 1 Teaspoon Salt
- 1 Teaspoon Sugar
- For Lettuce Cups:
- 1 Head Butter Lettuce, or 12 substantial Butter Lettuce leaves
- 3/4 Cup Cacique® Crema Salvadoreña
- 3/4 Cup Cacique® Panela Cheese, crumbled
HOW TO MAKE IT
- Preheat outdoor grill to medium-high heat.
- For the marinade, combine the lime zest, juice, garlic, and ½ teaspoon of the salt. Butterfly* the chicken breasts. Place the chicken in a shallow dish, and gently pour the marinade on top. Using tongs, flip the breasts over so they're completely coated with the marinade. Cover with plastic wrap, and let sit for 20 minutes in the refrigerator, flipping once to ensure even marinating. *Cut the chicken breasts through the middle, lengthwise, without cutting completely through. When opened like a book, the chicken breasts should resemble a butterfly. This technique is used to reduce the thickness of meats, causing them to cook more quickly, and increase surface area for absorbing marinades.
- While the chicken is marinating, prepare the watermelon. Cut into slices about 1/4 to 1/2 inches thick. You'll need only 1 to 2 slices for the salsa, but feel free to grill the rest of it up to serve alongside the lettuce cups. Cut the slices into quarters, keeping the rind on to help flip them on the grill. Dice the cucumber, onion, cilantro, Fresno chile, and garlic for the salsa, and place in a large bowl.
- Using a different set of tongs to avoid cross-contamination, grill both the watermelon and marinated chicken on the grill, seasoning the chicken with the remaining 1/2 teaspoon salt and 1/4 teaspoon of black pepper. Cook the chicken for 3-4 minutes per side, or until the chicken is done and no longer pink on the inside. Grill the watermelon only until you've got some nice grill marks on the flesh.
- When the chicken is done, remove to a plate, and cover with foil to rest.
- Cut the rind off the grilled watermelon, and dice into 1/4 inch cubes. The 1-2 slices should yield about 3 cups of diced watermelon. Add to the bowl containing the cucumber, onion, cilantro, Fresno chile and garlic. Add the lime zest, juice, salt, and sugar. Toss well.
- Cut the grilled chicken into 1/4 inch strips, and divide among the 12 lettuce cups. Top each lettuce cup with 1-2 tablespoons of watermelon salsa, 1 tablespoon of Cacique® Crema Salvadoreña, and 1 tablespoon Cacique® Panela Cheese
- Serve with extra grilled watermelon.
