Peach Glazed Grilled Chicken Cutlets with Watermelon Salad

 

• 

• Cooking and Prep: 40 m
• Serves: 6
• Contains:

After recently winning the Kosher Chopped Cooking Competition, Rare Steakhouse & Extreme Catering of Miami Beach Executive Chef Arthur Jones shared this succulent summery dish with me. I was immediately transported into summer mode. Summer and grilling are always synonymous in my home... and a refreshing watermelon salad too? What more can one ask for?

READ MORE

Ingredients (19)

Chicken

• 6 skin-on French bone-on chicken cutlet

• Gefen Olive Oil, for basting, plus 1/4 cup

  X

  

  Gefen Olive Oil

• 2 tablespoons teriyaki glaze, or sauce

• 1 tablespoon Haddar Dijon Mustard

  X

  

  Haddar Dijon Mustard

• 1 teaspoon minced garlic, or 1 Gefen Frozen Garlic cube

  X

  

  Gefen Frozen Crushed Garlic

• 3/4 teaspoon kosher salt

• 1/4-1/2 teaspoon black pepper

• 1/2 cup peach preserves

Watermelon Salad

• 1 small watermelon, cut into a square

• 1 shallot, minced

• 1 teaspoon Heaven & Earth Lime Juice

  X

  

  Heaven & Earth Lime Juice

• 2 tablespoons Gefen Olive Oil

  X

  

  Gefen Olive Oil

• 1 tablespoon vinegar

• 2 tablespoons honey

• 1/2 teaspoon salt

• 2 tablespoons fresh cilantro, chopped, or 1 frozen cilantro cube

• mint leaves, for garnish
• cilantro leaves, for garnish
• basil leaves, for garnish

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

Start Cooking

Prepare Watermelon Salad

1. Whisk lime juice, olive oil, vinegar, honey, salt, and cilantro in a large bowl.
2. Cut watermelon into rectangular pieces.
3. Mince shallot and add both to vinaigrette.
4. Toss until completely coated, and refrigerate for 30 minutes.
5. Stir well before serving.

Prepare Chicken

1. Combine peach preserves, olive oil, teriyaki glaze or sauce, garlic, Dijon mustard, salt, and pepper in a small bowl.
2. Preheat grill and brush both the grill and the chicken cutlets with olive oil (or spray the grill with cooking spray).
3. Season chicken by sprinkling with additional salt and pepper.
4. Place chicken on grill, skin-side down, and cook until golden brown, about six to seven minutes.
5. Turn and brush with peach glaze.
6. Keep turning and basting for five more minutes.
7. Remove to a platter and allow to rest.
8. Arrange the marinated Watermelon Salad alongside the Peach-Glazed Chicken Cutlet on a rustic-looking picnic plate, and garnish with fresh mint, cilantro, and basil leaves.

Note: This recipe works beautifully with regular or dark chicken cutlets.

Credits

Photography: Hudi Greenberger Styling: Lisa Monahan