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:

831 calories

Dietary restrictions:

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

Daily value:

42%

Servings:

2
  • Fat 54g 83%
  • Carbs 170g 57%
  • Saturated 11g 54%
  • Fiber 9g 38%
  • Trans 0g
  • Sugars 137g
  • Protein 130g 260%
  • Cholesterol 323mg 108%
  • Sodium 4,779mg 199%
  • Calcium 423mg 42%
  • Magnesium 504mg 126%
  • Potassium 3,811mg 109%
  • Iron 11mg 59%
  • Zinc 8mg 55%
  • Phosphorus 1,821mg 260%
  • Vitamin A 6,243IU 125%
  • Vitamin C 99mg 165%
  • Thiamin (B1) 1mg 52%
  • Riboflavin (B2) 1mg 55%
  • Niacin (B3) 54mg 272%
  • Vitamin B6 4mg 212%
  • Folic Acid (B9) 103µg 26%
  • Vitamin B12 1µg 24%
  • Vitamin D 1µg 0%
  • Vitamin E 5mg 23%
  • Vitamin K 45µg 57%
  • Fatty acids, total monounsaturated 21g
  • Fatty acids, total polyunsaturated 14g
See detailed nutritional info Have a question about nutritional data? Let us know.

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