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Recipes Main Course Chicken
Recipes Main Course Chicken
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| Servings: | 8 |
| Author Notes: |
Chef Harry Schwartz developed this fabulous chicken recipe for the National Watermelon Promotion Board, who shared it with us. To puree watermelon: Cut into chunks and place in a food processor fitted with a steel blade. Process until pureed. You may also mash it with the back of a fork before pureeing in a blender. |
| Ingredients: |
For Glaze: 2 cups watermelon puree juice from 3 fresh lemons 1 tablespoon lemon zest 1/2 cup maple syrup 1/2 teaspoon cinnamon 8 skinless boneless chicken breast splits 2 cups pineapple juice 1/2 cup soy sauce 1 tablespoon minced fresh ginger 3 cloves minced fresh garlic |
| Instructions: |
Serves 8 (2 Cups glaze) Simmer glaze ingredients together in a heavy saucepan for 20 minutes or until sauce is thick. Keep warm. Place the chicken in a large zipper lock bag with the rest of the ingredients and seal tightly. Allow to marinate at least 2 hours or up to 12 hours. Grill until cooked through, turning once, and arrange on a warm platter. Pour the glaze over the chicken and serve immediately. |
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