This Sunday I decided to add some sweet summer flavors to a normally ordinary chicken dinner. The picture above is chicken legs with a watermelon glaze, herbed rice, and a honey biscuit. I also served fresh watermelon on the side with it to bring out the taste of the glaze. Josh and I really enjoyed this dish and I will probably be making it again soon. Chicken Glaze:
Chicken (can be legs, breats...)
Watermelon
Apple Jelly
1 Lime
Red Pepper (I just used a packet from Pizza hut, because I've collected a lot of those)
salt and pepper
hot sauce (optional)
herbs (optional. I used parsley, thyme, and savory)
Blend watermelon in Blender. Strain out 1/2 cup of juice. Melt 6oz of apple jelly on low in sauce pan. stir in watermelon juice, juices of 1/2 a lime, crushed red pepper packet, salt and pepper, and small amount of hot sauce if you want.
Dry off the chicken and butterfly it. Brush on olive oil, sprinkle with small amount of salt and pepper, and add glaze to inside and outside of butterflied chicken. Grill or bake until juices are clear. Glaze and turn over chicken 2-3 more times during cooking (you can also lightly sprinkle with herbs at this time). Brush on more glaze just before serving.
Red Pepper (I just used a packet from Pizza hut, because I've collected a lot of those)
salt and pepper
hot sauce (optional)
herbs (optional. I used parsley, thyme, and savory)
Blend watermelon in Blender. Strain out 1/2 cup of juice. Melt 6oz of apple jelly on low in sauce pan. stir in watermelon juice, juices of 1/2 a lime, crushed red pepper packet, salt and pepper, and small amount of hot sauce if you want.
Dry off the chicken and butterfly it. Brush on olive oil, sprinkle with small amount of salt and pepper, and add glaze to inside and outside of butterflied chicken. Grill or bake until juices are clear. Glaze and turn over chicken 2-3 more times during cooking (you can also lightly sprinkle with herbs at this time). Brush on more glaze just before serving.
