1 cup chopped seeded assorted melon (cantaloupe, honeydew and/or watermelon)
2 tablespoons frozen lemonade concentrate, thawed
1 tablespoon chopped fresh cilantro
1 fresh jalapeño chile, seeded, chopped
1/2 teaspoon salt
4 boneless skinless chicken breast halves or 8 boneless skinless chicken thighs
1/8 teaspoon pepper
Heat grill. In medium bowl, combine melon, lemonade concentrate, cilantro, chile and 1/4 teaspoon of the salt; mix well. Cover; refrigerate until serving time.
Sprinkle chicken with pepper and remaining 1/4 teaspoon salt. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes for breasts or 8 to 12 minutes for thighs or until chicken is fork-tender and juices run clear, turning once. Serve chicken with melon salsa.