Combine watermelon, shallots, Jalapeno peppers, red onion, pepper, sugar, and lime juice in a large bowl. Stir to combine ingredients thoroughly. Place in fridge for 1 to 2 hours before serving.
Salsa is best used the day you make it.
You can add extras before serving, to taste.
For the Honey Lime Chicken Tacos:
Preheat grill to 400 degrees F.
Oil grill grates before grilling.
In a small bowl combine olive oil, lime juice, honey, garlic powder, chili powder, salt, and pepper. Stir until combined. Add chicken and marinade to a resealable Ziploc bag. Shake and allow to marinate for 15 o 20 minutes. Remove and discard excess liquid.
Place chicken on grill grates. Cook on for 4 to 5 minutes, depending on the thickness of your chicken breasts. Then flip and cook on other side for another 4 o 5 minutes. For this recipe I recommend thick boneless skinless chicken breast. I cook mine over direct heat between 375 and 400 degrees F. One side of my grill is direct heat which is the side I cook the chicken on. I also have the other side of the grill set for indirect heat in case I want to move the chicken breast at any point to slow the process or reduce flare ups. Cook until desired doneness. Follow same guidelines if cooking in the oven.
Remove from grill and place chicken breasts on a platter. Brush on sweet chili sauce while the chicken is still hot. Allow to rest for a few minutes, then slice the chicken into thin strips.
Heat tortillas in foil on the grill while the chicken rests. It only takes a few minutes with the lid down to warm tortillas. Remove carefully and transfer to a plate.
Pile chicken on tortillas. Top with watermelon salsa.
Add any extras you may like.
Serve with a big old watermelon loving smile!
Recipe is cooked on the grill but can be cooked in the oven as well. You could also pan fry the chicken breasts, if desired.