Watermelon Grilled Thai Chicken with Rind Chutney
- 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 three days to allow flavors to mellow.
- 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 zip-lock bag, pour in cool marinade and chicken breast. Seal. Distribute marinade well, covering chicken. Place on a plate. Chill for one 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 and can be easily sliced. Serve with chutney.
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