Grill it
Watermelon Chicken Bruschetta
Enjoy this appetizer outside on the deck this summer. The freshness of the watermelon and mint combined with marinated Sriracha chicken on a grilled pita make this a sweet and spicy kicker!
Updated
Ingredients
Spicy Lime Marinade
- 3 Tbsp canola oil (45 mL)
- Zest and juice of 1 lime, approximately (2 Tbsp / 30mL)
- 1 Tbsp Sriracha Sauce (15 mL)
- ¼ tsp Salt (1 mL)
- ¼ tsp pepper (1 mL)
- 1 lb boneless, skinless chicken thighs (500 g)
Grilled Pitas
- 2 Tbsp canola oil (30 mL)
- 4 pitas
- 4 cups of 1/2-inch (1.25cm) cubed watermelon (1 L)
- 1/2 cup packed fresh mint leaves (125 mL)
- ½ cup crumbled feta cheese, for garnish (125mL)
Directions
Spicy Lime Marinade
- In a mixing bowl, whisk together canola oil, lime juice, Sriracha, salt and pepper.
- Place mixture into a plastic resealable bag and add chicken.
- Seal bag and ensure chicken is evenly coated in marinade; place in refrigerator for 30 minutes.
- Remove chicken from bag and discard any remaining marinade.
- Preheat barbecue. Lightly oil grates before grilling chicken. Grill chicken for about 5 minutes a side or until reach an internal temperature of 165ºF (74ºC).
- Remove from heat and let rest for 10 minutes; chop into chunks.
Grilled Pitas
- Brush pitas with canola oil and grill for about 2 minutes a side.
- Remove from heat and cut each pita into quarters.
To Assemble
- In the centre of each plate, place 4 pita quarters. Top with watermelon, torn mint leaves, feta and chicken. Serve immediately.
Nutritional Analysis
| Calories | 483 |
|---|---|
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Cholesterol | 113 mg |
| Sodium | 50 mg |
| Carbohydrates | 50 mg |
| Fiber | 6 g |
| Sugar | 13 g |
| Protein | 32 g |
| Potassium | 408 mg |
