| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 6g | 2g | 25g |
| sugars | fibre | protein | salt |
| 20g | 2g | 28g | 1.2g |
Grilled Chicken with Mouse Melon Sauce holds a special place in my heart. It’s a recipe that carries with it a melange of flamboyant flavors and beautiful memories, all while offering a truly unique taste experience. There’s nothing quite as enticing as the tangy boldness of mouse melon combined with the succulent juiciness of grilled chicken, seasoned to perfection.
A Marriage of Flavor and Nostalgia
Why do I love this recipe? Because it embodies the culinary roots of my dual heritage, while also offering an exciting twist to traditional grilled chicken. The mouse melon, or Mexican sour gherkin as it’s also called, is reminiscent of some of the unique and fresh produce that I’ve had the pleasure to work with in the Pacific Northwest. On the other hand, the simplicity and elegance that signifies Japanese cuisine is reflected in the minimalist grilling of the chicken.
I would suggest serving the Grilled Chicken with Mouse Melon Sauce alongside a well-seasoned Japanese rice salad or a light sesame soba noodle dish to enhance its bold flavors.
Health Benefits and Tear-Jerking Tastes
Apart from it’s delightful taste sensation, this recipe also provides a wealth of health benefits. Chicken is a great source of lean protein, keeping you satiated for longer and aiding in muscle building. Additionally, mouse melon is a nutritional powerhouse, bursting with antioxidants and vitamins. The honey in the sauce not only imbues a subtle sweetness but can be a great alternative to processed sugars.
Healthy, delicious, and vibrant—this recipe is everything a meal should be. It’s the blend of simplicity with gourmet flair that makes the Grilled Chicken with Mouse Melon Sauce an unforgettable dish, doing justice to both my Pacific Northwest roots and my Japanese heritage.
What You’ll Need
- 6 boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 cup red onion, finely chopped
- 2 cups mouse melon (also known as Mexican sour gherkin), finely chopped
- 1/4 cup white wine vinegar
- 1/2 cup honey
- 1/2 cup fresh lemon juice
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 6 sprigs fresh parsley, for garnish
Method
Step One
Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken to the skillet, cook until browned on both sides and no longer pink in the center. This should take about 10-12 minutes. Once cooked, remove the chicken from the skillet and set aside.
Step Two
In the same skillet, add the minced garlic and finely chopped red onion. Cook until the onion is soft and translucent, about 5 minutes. Be sure to stir occasionally to prevent the garlic from burning.
Step Three
Add the chopped mouse melon to the skillet and cook for another 2-3 minutes until it softens. Pour the white wine vinegar into the skillet, stirring to scrape off any browned bits from the bottom. Simmer for a few more minutes until the vinegar reduces by half.
Step Four
Mix in the honey and fresh lemon juice. Let the mixture simmer over low heat for about 10 minutes until the sauce thickens slightly.
Step Five
In a small bowl, whisk together the cold water and cornstarch to make a slurry. Pour this into the sauce, stirring continuously to integrate. Cook for another 2-3 minutes until the sauce thickens to your desired consistency.
Step Six
Return the cooked chicken to the skillet, turning to coat thoroughly with the sauce. Cook for a further 2-3 minutes so that the chicken absorbs some of the sauce flavors.
Step Seven
Transfer the chicken to serving plates. Spoon the remaining mouse melon sauce over the chicken and garnish with fresh parsley. Your Grilled Chicken with Mouse Melon Sauce is ready to be served. Enjoy!
