Grilled Thai Chicken with Watermelon Rind Chutney
Recipe courtesy of the National Watermelon Promotion Board.
4 cup watermelon rind, fruit and outer green skin removed and cut into 1 /2-inch pieces
1 cup apple cider vinegar
3/4 cup granulated sugar
1/4 cup minced fresh ginger
1 tablespoon minced garlic
Salt and ground black pepper to taste
1 (13 to 14-ounce) can light coconut milk
2 garlic cloves, minced
1 1/2 tablespoons minced fresh ginger
1 tablespoon lemon grass paste
1 tablespoon fish sauce
2 teaspoons curry powder
Dash red pepper flakes
2 teaspoons granulated sugar
1/3 cup minced fresh cilantro
4 skinned and boned chicken breasts (cut into strips for satay skewers)
- For Chutney: Place all ingredients in a medium saucepan over medium high heat. Bring to a gentle boil, reduce heat and simmer, uncovered, stirring occasionally, until rind is tender and translucent and liquid is syrupy, approximately 45 minutes. Cool chutney, uncovered, then chill in an airtight container up to 3 days to allow flavors to mellow.
- For Chicken: Combine all chicken ingredients except chicken breasts in a medium saucepan over medium high heat. Bring to a gentle boil, reduce heat, and simmer 5 minutes Remove from heat and cool.
- Score chicken breasts to allow more flavor to penetrate into the meat. In a large plastic self-closing bag, pour in cool marinade and chicken breast. Seal. Distribute marinade well, covering chicken. Place on a plate. Chill for 1 hour or more.
- Heat grill, brushing surface with a little vegetable oil to keep chicken from sticking.
- Place marinated chicken breasts on hot grill, brushing with leftover marinade the first few times you turn them. Chicken is ready when meat inside is opaque, interior juices run clear and can be easily sliced. Serve with chutney.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 324; Fiber: 2g.
Recipe and photograph courtesy of the National Watermelon Promotion Board.