Peach Glazed Grilled Chicken Cutlets with Watermelon Salad

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?

Ingredients

Chicken

6 skin-on French bone-on chicken cutlet
Gefen Olive Oil, for basting, plus 1/4 cup
2 tablespoons teriyaki glaze, or sauce
1 tablespoon Haddar Dijon Mustard
1 teaspoon minced garlic, or 1 Gefen Frozen Garlic cube
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 lime juice
2 tablespoons Gefen Olive Oil
1 tablespoon vinegar
2 tablespoons honey
1/2 teaspoon salt
2 tablespoons fresh cilantro, chopped, or 1 cube Gefen Frozen Cilantro
mint leaves, for garnish
cilantro leaves, for garnish
basil leaves, for garnish

Peach Glazed Grilled Chicken Cutlets with Watermelon Salad

Name: Peach Glazed Grilled Chicken Cutlets with Watermelon Salad
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 6 skin-on French bone-on chicken cutlet; Gefen Olive Oil, for basting, plus 1/4 cup; 2 tablespoons teriyaki glaze, or sauce; 1 tablespoon Haddar Dijon Mustard; 1 teaspoon minced garlic, or 1 Gefen Frozen Garlic cube; 3/4 teaspoon kosher salt; 1/4-1/2 teaspoon black pepper; 1/2 cup peach preserves; 1 small watermelon, cut into a square; 1 shallot, minced; 1 teaspoon lime juice; 2 tablespoons Gefen Olive Oil; 1 tablespoon vinegar; 2 tablespoons honey; 1/2 teaspoon salt; 2 tablespoons fresh cilantro, chopped, or 1 cube Gefen Frozen Cilantro; mint leaves, for garnish; cilantro leaves, for garnish; basil leaves, for garnish

Rivky Kleiman

Family Table by Mishpacha Magazine

Recipe Description:

Ingredients

Chicken

6 skin-on French bone-on chicken cutlet
Gefen Olive Oil, for basting, plus 1/4 cup
2 tablespoons teriyaki glaze, or sauce
1 tablespoon Haddar Dijon Mustard
1 teaspoon minced garlic, or 1 Gefen Frozen Garlic cube
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 lime juice
2 tablespoons Gefen Olive Oil
1 tablespoon vinegar
2 tablespoons honey
1/2 teaspoon salt
2 tablespoons fresh cilantro, chopped, or 1 cube Gefen Frozen Cilantro
mint leaves, for garnish
cilantro leaves, for garnish
basil leaves, for garnish

Directions

Step 1 - Prepare Watermelon Salad

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

Step 2 - Prepare Chicken

Combine peach preserves, olive oil, teriyaki glaze or sauce, garlic, Dijon mustard, salt, and pepper in a small bowl.
Preheat grill and brush both the grill and the chicken cutlets with olive oil (or spray the grill with cooking spray).
Season chicken by sprinkling with additional salt and pepper.
Place chicken on grill, skin-side down, and cook until golden brown, about six to seven minutes.
Turn and brush with peach glaze.
Keep turning and basting for five more minutes.
Remove to a platter and allow to rest.
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.

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Peach Glazed Grilled Chicken Cutlets with Watermelon Salad

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Prepare Watermelon Salad

Prepare Chicken

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