Peach-glazed grilled chicken cutlets with watermelon salad

A stunning way to put summer on a plate.

2 min read August 23, 2017

Food prep and styling by Chanie Nayman | Photography by Lisa Monahan and Hudi Greenberger

Executive chef Arthur Jones of rare steakhouse & extreme catering of Miami beach a recent kosher chopped cooking competition winner 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

Serves 6

Chicken

6 skin-on French bone-in chicken cutlets (also known as airline chicken cutlets)
Olive oil for basting salt and pepper for sprinkling

Peach glaze

½ cup peach preserves
¼ cup olive oil
2 tbsp teriyaki glaze or sauce
1 tbsp dijon mustard
1 tsp minced garlic or 1 frozen garlic cube
¾ tsp kosher salt
¼–½ tsp pepper

Watermelon salad

1 small watermelon cut into a square
1 shallot minced
1 tsp lime juice
2 tbsp olive oil
1 tbsp white vinegar
2 tbsp honey
½ tsp salt
2 tbsp fresh cilantro chopped or 1frozen cilantro cube
Mint cilantro and basil leaves for garnish (optional)

PREPARATION

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. Refrigerate for 30 minutes. Stir well before serving.

Combine peach preserves olive oil teriyaki glaze or sauce Dijon mustard garlic salt and pepper in a small bowl.