Incredibly flavourful and tender chicken marinated in a mixture of citrus, ginger, and beer. Grilled and then topped with a citrus three melon salsa and crumbled feta, this will quickly become a new summer favorite!
I got a new BBQ on Monday, and I’ve been counting down and instagraming the hell of out for weeks now. She’s a Broil King Regal Pro, and she’s absolutely gorgeous. I’ll be doing a review on it in a couple of weeks, once I’ve run it through all the paces. To celebrate it’s arrival though, I wanted to do something new that SCREAMED summer, and that’s exactly what this citrus ginger chicken with three melon and feta salsa does!
I marinated the chicken for half of the day, and I have to tell you, the cooked meat was so insanely flavourful and juicy. I was kinda shocked at just how much of a difference it made. I’m trying to butter you up so you don’t go “Aww, that looks like way too much work”, can you tell? I promise – not that much work, and SO worth it!
Then once it came off the BBQ I topped it with summer, almost literally. Every summer BBQ someone brings a melon salad. I just threw it on top of the chicken, added a few crumbles of feta cheese (because cheese makes everything better), and a drizzle of honey.
How to BBQ bone in chicken pieces perfectly:
I know one of the scariest things for people to BBQ is chicken. I know this, because it was for me too. I have mastered it now, and it’s actually way easier than you think. Follow these easy steps, and I promise you, no more dry chicken!
- Once your grill is screaming hot after pre-heating, get it ready for direct and indirect grilling (one side on high, one side on low, or off if you start getting flare-ups).
- Place your bone-in chicken pieces skin side down over high heat for 4 – 5 minutes to lightly char the skin, with the lid open.
- Flip the chicken pieces over, skin side up, for another 4 – 5 minutes over high heat, with the lid open.
- Move the chicken, still skin side up, to the cool side of the grill. Close the lid, and let it cook for another 20-25 minutes. Check the temperature after 20, and let go another 5 if not quite there yet.
Citrus Ginger Chicken with 3 melon salsa
Ingredients
- 4 chicken leg quarters (or bone-in, skin on breasts or thighs, use what you like)
Marinade
- zest and juice of 1 lemon
- zest and juice of 1 lime
- zest and juice of 1 orange
- 1 cup beer (I used a pale lager)
- 2 ounces rum
- 2 tbsp freshly grated ginger
- 5 cloves garlic, minced
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp fresh mint, finely chopped
- 1 tsp black pepper
3 Melon Salsa
- zest and juice of 1 lime
- zest and juice of 1 lemon
- zest and juice of 1/2 orange
- 1 cup diced watermelon (1/4" dice)
- 1 cup diced cantaloupe (1/4" dice)
- 1 cup diced honeydew (1/4" dice)
- 1/2 sweet onion, finely diced
- 2 tbsp fresh cilantro, finely chopped
- 1 tsp fresh mint, finely chopped
- salt and pepper to taste
Garnish
- 1/4 cup feta cheese, crumbled
- drizzle of honey
Instructions
- Mix together all the ingredients for your marinade. Place your chicken in a large zip-lock bag, then top with the marinade. Place the mixture in the fridge for at least 6 hours, up to 10, flipping occasionally so that all the pieces get a good soak.
- While the chicken is marinating, prepare your salsa (except for the fresh cilantro and mint, add those at the end). Keep refrigerated until needed.
- When ready to cook, preheat your grill on high for 10 minutes. After preheating, keep one side of your grill on high, and turn the other side of your grill down to low.
- Remove the chicken from the marinade and season with salt. Oil your grill, then place the chicken skin side down over high heat for 4 - 5 minutes to lightly char the skin. Keep the lid open.
- Flip the chicken over and cook over high heat for an another 4 - 5 minutes, keeping the lid open.
- Move the chicken, still skin side up, to the cool part of the grill. Close the lid and cook for 20 - 25 minutes, until the meat reaches 180ºF on an instant read thermometer.
- Let the chicken rest for 5 minutes. While it's resting you can add your fresh cilantro and mint to the salsa.
- To serve: lightly drizzle the chicken with honey, top with a generous amount of the 3 melon salsa, and a good crumble of feta cheese.
Let me know below!