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?
Peach Glazed Grilled Chicken Cutlets with Watermelon Salad
Recipe By Rivky Kleiman
- Cook & Prep: 40 m
- Serving: 6
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Contains:
Ingredients (19)
Chicken
Watermelon Salad
Start Cooking
Prepare Watermelon Salad
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Whisk lime juice, olive oil, vinegar, honey, salt, and cilantro in a large bowl.
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Cut watermelon into rectangular pieces.
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Mince shallot and add both to vinaigrette.
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Toss until completely coated, and refrigerate for 30 minutes.
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Stir well before serving.
Prepare Chicken
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Combine peach preserves, olive oil, teriyaki glaze or sauce, garlic, Dijon mustard, salt, and pepper in a small bowl.
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Preheat grill and brush both the grill and the chicken cutlets with olive oil (or spray the grill with cooking spray).
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Season chicken by sprinkling with additional salt and pepper.
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Place chicken on grill, skin-side down, and cook until golden brown, about six to seven minutes.
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Turn and brush with peach glaze.
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Keep turning and basting for five more minutes.
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Remove to a platter and allow to rest.
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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
