Go Back

Sizzling Summer: Grilled Chicken with Citrus‑Herb Glaze & Refreshing Watermelon Feta Salad

Juicy grilled chicken coated in a bright citrus‑herb glaze served alongside a sweet watermelon feta salad—perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main dish
Calories: 420
Ingredients Method Notes

Ingredients
  

Main
  • 4 boneless skinless chicken breasts Chicken breasts or bone‑in thighs for extra juiciness
  • 2 tbsp olive oil for brushing
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 2 tbsp honey
  • 2 tbsp soy sauce use tamari for gluten‑free
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1/4 cup orange juice
  • 1/4 cup lemon juice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cups diced watermelon seedless, ripe
  • 1 cup crumbled feta cheese low‑fat or vegan option
  • 1/2 cup chopped cucumber
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh mint
  • 2 tbsp olive oil for dressing
  • 1 tbsp lime juice
  • 1/4 cup toasted pine nuts optional

Method
 

Steps
  1. Pat the chicken dry and brush both sides with olive oil.
  2. In a bowl, whisk together orange juice, lemon juice, honey, soy sauce, minced garlic, grated ginger, thyme, rosemary, salt, and pepper.
  3. Place the chicken in a shallow dish and pour the glaze over, turning to coat. Cover and refrigerate for 10–15 minutes.
  4. Preheat a grill or grill pan to medium‑high heat (375–400°F).
  5. Remove the chicken from the glaze, allowing excess to drip off. Grill for 6–7 minutes per side, brushing with more glaze during the last minute of cooking.
  6. Use a meat thermometer to confirm the internal temperature reaches 165°F.
  7. Let the chicken rest for 5 minutes before slicing.
  8. In a large bowl, combine watermelon, feta, cucumber, red onion, mint, toasted pine nuts, olive oil, lime juice, salt, and pepper. Toss gently to coat.
  9. Serve the sliced chicken alongside the chilled watermelon feta salad. Drizzle any remaining glaze over the chicken for extra flavor.

Notes

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the salad ingredients separate until ready to serve to avoid sogginess.