Grilled Chicken with Watermelon Barbecue Sauce

Grilled Chicken with Watermelon Barbecue Sauce
Staff Writer
Grilled Chicken with Watermelon Barbecue Sauce

Erika Monroe-Williams

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.

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

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.

Nutritional Facts

Total Fat
20g
29%
Sugar
22g
24%
Saturated Fat
6g
25%
Cholesterol
72mg
24%
Carbohydrate, by difference
53g
41%
Protein
27g
59%
Vitamin A, RAE
112µg
16%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
218mg
22%
Choline, total
13mg
3%
Fiber, total dietary
2g
8%
Folate, total
24µg
6%
Iron, Fe
4mg
22%
Magnesium, Mg
68mg
21%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
432mg
62%
Selenium, Se
36µg
65%
Sodium, Na
2660mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
266g
10%
Zinc, Zn
3mg
38%

Grilled Chicken Shopping Tip

When buying chicken, make sure to ask for it to be placed in a separate plastic bag, to minimize the risk of cross-contamination.

Grilled Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.