Grilled Chicken with Cantaloupe Habanero Salsa

Serves 4.
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Grilled Chicken with Cantaloupe Habanero Salsa
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Bright and fresh and just spicy enough! This Grilled Chicken with Cantaloupe Salsa is brought to life with minced habanero! YUM!


1 1/2 pounds chicken breasts (4 cutlets)
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/2 teaspoon granulated onion
1/4 teaspoon black pepper
2 tablespoons olive oil
Cilantro, garnish

Cantaloupe Habanero Salsa:

2 cups minced cantaloupe
1/2 cup minced red onion
1 habanero, seeded and minced
1/2 lime, juice only
2 tablespoons fresh cilantro, minced
Kosher salt, to taste


  1. To make salsa, use a sturdy chef knife to slice the peel off of half of a cantaloupe. Then scoop out seeds and mince the flesh into about 1/4-inch pieces.
  2. To prep habanero, cut pepper in half and cut out seeds and stem. Then mince finely and add to cantaloupe. Wash hands, cutting board, and knife well to prevent cross-contamination.
  3. Stir salsa together with other salsa ingredients and set aside.
  4. Rub chicken with olive oil and sprinkle with spices. Preheat grill to medium-high heat.
  5. Grill chicken cutlets for 6-7 minutes per side until they are cooked through and reach 165 F˚ in the thickest parts of the cutlet.
  6. Remove chicken and let rest for a few minutes.
  7. Serve grilled chicken topped with cantaloupe salsa and garnished with extra lime and cilantro.

Leftovers keep great for 3-4 days. Keep the salsa and the chicken separately.

Nutrition Info