Grilled Chicken with Watermelon Barbecue Sauce

Grilled Chicken with Watermelon Barbecue Sauce
Erika Monroe-Williams

Ingredients

For the salad

  • 1/2  small seedless watermelon, cut into 1-inch wheels
  • 1 Cup  peeled, sliced, and quartered cucumbers
  • 2 Tablespoons  finely chopped red onion
  • 1/2  jalapeño, diced
  •   2-3 tablespoons roasted, salted pepitas
  • 1/4 Cup  cilantro, chopped
  • 1/4 Cup  queso fresco, crumbled
  •   Salt and pepper, to taste
  • small bunch microgreens

For the chicken

  • 1 Cup  diced watermelon
  • 1/4 Cup  finely chopped red onion
  • 1/2 Cup  balsamic vinegar
  • 1/4 Cup  brown sugar
  • 1/4 Cup  soy sauce
  • 1 Tablespoon  canola oil, plus more for grilling
  • 2 Tablespoons  Dijon mustard
  • 1 Teaspoon  garlic salt
  • boneless, skinless chicken breast halves
  •   Salt and pepper, to taste

Summer makes me think of many things from my childhood… climbing trees, picking berries on Mt. Hood in Oregon, swimming for hours, mosquito bites, making freshly churned vanilla ice cream with fresh peaches, barbecues… and watermelon. Watermelon was served almost every day and we just couldn’t get enough of the juicy and sweet treat. Here’s an unusual way of serving a classic summer staple.

See all chicken recipes.

Click here to see 9 Cool and Creative Ways to Cook with Watermelon.

Directions

For the salad

Preheat the grill over medium to medium-high heat.

Put the watermelon wheels on the grill for 2-3 minutes, then turn 90 degrees to make a crisscross pattern with the char marks and grill for 2-3 minutes longer. Flip and repeat. Remove from the grill, and once cool, cut the wheels into quarters so it’s easier to cut the rind. Cut the watermelon into cubes.

In a bowl, combine the watermelon with the cucumbers, red onion, jalapeño, pepitas, cilantro, and queso fresco. Season with salt and pepper, to taste, then serve the delicious salad over a bed of microgreens.

For the chicken

Heat a skillet over medium heat. Sauté the watermelon for about 5 minutes, then add the red onion. Let the onion and watermelon cook uncovered for about 20 minutes. Add the balsamic vinegar, brown sugar, soy sauce, canola oil, Dijon mustard, and garlic salt. Cook for 30 more minutes.

Meanwhile, lay the chicken breasts between 2 pieces of plastic wrap and pound/tenderize the chicken using a meat mallet or a large, heavy-bottomed pan. Season with salt and pepper, to taste. Preheat the grill over medium-high heat.

Brush the chicken on both sides with just enough canola oil to coat. Grill until just cooked through, about 8 minutes per side. Serve with the sauce on top and the salad.

Nutrition

Calories per serving:

848 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

42%

Servings:

2
  • Fat 54g 83%
  • Carbs 171g 57%
  • Saturated 11g 55%
  • Fiber 10g 42%
  • Trans 0g
  • Sugars 137g
  • Monounsaturated 21g
  • Polyunsaturated 14g
  • Protein 137g 274%
  • Cholesterol 366mg 122%
  • Sodium 4,344mg 181%
  • Calcium 447mg 45%
  • Magnesium 538mg 135%
  • Potassium 3,824mg 109%
  • Iron 11mg 59%
  • Zinc 9mg 60%
  • Phosphorus 1,867mg 267%
  • Vitamin A 391µg 43%
  • Vitamin C 93mg 155%
  • Thiamin (B1) 1mg 62%
  • Riboflavin (B2) 1mg 78%
  • Niacin (B3) 51mg 253%
  • Vitamin B6 5mg 232%
  • Folic Acid (B9) 127µg 32%
  • Vitamin B12 2µg 25%
  • Vitamin D 1µg 0%
  • Vitamin E 6mg 32%
  • Vitamin K 50µg 63%
Have a question about nutritional data? Let us know.
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