Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
For the Chicken
4cwatermelondiced
2tbssoy sauce
2tbshoney
2tbschili sauceoptional
1clovegarlic minced
12chicken legs
For the Grilled Watermelon
1-2thick slices of watermelon
¼cbrown sugar
1limezest only
½tspcumin
Instructions
Make the glaze.
Put the watermelon, soy sauce, honey and chili sauce in a blender and puree. Place the mixture in a small pan and bring to a boil. Simmer for 10-20 minutes until the mixture is thickened and reduced by half.
Cook the Chicken
Preheat the oven to 350 degrees.
Prepare your grill.
Brush the chicken all over with the glaze. Place the chicken legs over the hot coals and cook, turning often and brushing with the glaze, until the chicken is browned. Remove and test the temperature. It should be at least 160 degrees. If needed finish the chicken in the oven.
Grill the Watermelon
Slice the watermelon into thick triangular slices, keeping the rind on.
Mix together the brown sugar, lime zest and cumin.
Spread the sugar mixture on all sides of the watermelon.
Grill for 2-3 minutes on a side until the sugar has melted and the watermelon is warmed through.
Serve the chicken with the grilled watermelon on the side.
Recipe Notes
Note: I used Lingham’s Chili Sauce which comes from Asia. Any commercial chili sauce will do as well. Sriracha is always a good option! If you don’t use chili sauce, add 1 teaspoon lemon juice to cut the sweetness of the melon.