4-6 (6 oz) Skinless boneless chicken breasts or thighs
4 Cups of buttermilk
For Salsa:
1 Cup Cubed honeydew melon
1 Cup cubed cantaloupe
1/2 Cup Diced peeled English cucumber
1/2 Cup diced onion
1/4 Cup chopped fresh mint
1 Tsp lime zest
2 Tbsp fresh lime juice
2 Tbsp extra virgin olive oil
2 Tsp diced jalapeno pepper
1 Tsp light agave nectar
3/4 Tsp kosher salt
1/2 Tsp fresh ground black pepper
Pre-soak chicken in buttermilk for an hour or so. Buttermilk helps chicken retain moisture while cooking and ensures a rich flavor.
Prepare grill to medium-high heat. Combine ingredients for salsa stirring in 1/4 Tsp salt and 1/4 Tsp pepper.
Sprinkle chicken evenly with remaining 1/2 Tsp salt and 1/4 Tsp black pepper. Remove chicken from buttermilk and grill 5-7 min on each side until done. Serve with salsa; garnish with mint sprigs if desired.
