Watermelon Glazed Chicken with Corn and Blueberry Salad

Watermelon is a staple of Summer! It is served at almost every summer cookout or BBQ, adored by children and adults alike. It is so juicy and refreshing on those hot summer days, especially this summer! Plus, it's good for you! But what else can you do besides eat watermelon raw?

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




Ingredients:

1 Watermelon glaze

3 1/2 lbs. meaty chicken pieces

1/2 tsp. kosher salt

fresh herbs (optional)


Instructions:

1) Prepare Watermelon Glaze; remove 1/3 cup and set aside.

Watermelon Glaze:

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

Ingredients:

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

Dressing:

2 tbsp. lime juice

2tbsp. olive oil

1 tbsp. honey

1/2 tsp. ground cumin

Instructions:

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.

2) In a serving bowl, combine corn, blueberries, cucumber, red peppers (or red onion), cilantro, and jalapeno.

3) To make dressing, combine lime juice, oil, honey, cumin, and a 1/2 teaspoon salt in a screw top jar. Cover and shake well. Add to salad and toss!

The salad stays good if refrigerated for up to 24 hours. So make it in advance and sereve with the Watermelon Glased Chicken at your next cookout. I promise it will make the perfect end of summer meal and leave your guests begging you for the recipe!

Hope you enjoy!!

XOXO, CutieTwins

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