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.

2
Servings
468
Calories Per Serving
Deliver Ingredients

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
  • 1 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
  • 2 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
21g
30%
Sugar
10g
11%
Saturated Fat
6g
25%
Cholesterol
81mg
27%
Carbohydrate, by difference
39g
30%
Protein
33g
72%
Vitamin A, RAE
170µg
24%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
100µg
100%
Calcium, Ca
239mg
24%
Choline, total
14mg
3%
Fiber, total dietary
6g
24%
Folate, total
52µg
13%
Iron, Fe
3mg
17%
Magnesium, Mg
46mg
14%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
190mg
27%
Selenium, Se
5µg
9%
Sodium, Na
2184mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
200g
7%
Zinc, Zn
1mg
13%

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.