I discovered this summer that you can actually do a lot with it, including cook. So of course, I had to try it for myself! It was definitely a success, my family loved these recipes together. Much different than you might imagine just from hearing it but the Watermelon Glaze was the perfect mixture of sweet and spicy for a good summer meal. The Corn and Blueberry Salad was a great complement to cool the whole meal down while still adding its own unique flavors to the mix. It was a crowd pleaser to say the least!
Watermelon Glazed Chicken
1 Watermelon glaze
3 1/2 lbs. meaty chicken pieces
1/2 tsp. kosher salt
fresh herbs (optional)
1) Prepare Watermelon Glaze; remove 1/3 cup and set aside.
1 small watermelon
1 12-oz. jar of apple jelly (I used apple and cranberry chutney)
zest and juice of 1 small lime
2 tsp. red Chile flakes
1 tsp. jalapeno hot sauce or salsa
2) Cut half of the watermelon from the rind in to chunks and the other half in to wedges to serve with the chicken. Place chunks in a blender or juicer and blend until smooth. Pour into a fine mesh sieve over a bowl. Reserve 1 cup of the juice and discard the rest.
3) Melt jelly over low heat, stir often. Stir in 1 cup watermelon juice, lime juice and zest. Then add red Chile flakes, jalapeno hot sauce or salsa and a pinch of salt. Mix and taste. Use warm or let cool and refrigerate (will keep for 2 days).
4) Pat chicken dry with paper towels and prepare grill for indirect grilling.
5) Brush chicken with olive oil and salt and pepper both sides. Place skin down over indirect medium heat.
6) Grill 25 minutes. Turn chicken over and brush with glaze two more times. Let rest for 10 minutes. Serve with fresh watermelon wedges and sprinkle with fresh herbs.
Corn and Blueberry Salad
6 ears fresh sweet corn
1 cup blueberries
1 small cucumber, sliced
1/4 cup red pepper (or red onion if you like), chopped
1/4 cup chopped cilantro
1 jalapeno pepper, finely chopped
2 tbsp. lime juice
2tbsp. olive oil
1 tbsp. honey
1/2 tsp. ground cumin
1) Bring salted water to a boil in a large pot. Add corn. Cook, covered, for 5 minute or until tender. Cool and cut corn off the cobs.