From My Kitchen: Grilled Chicken with Watermelon Salsa

I’m at it again! These cookbooks keep me busy. This time I dusted off Cooking Like a Master Chef by Graham Elliot, it’s been a while that I picked a recipe from this book. Do I have too many? Nah. More options, more variety. I have already made a few recipes from this book, and I have loved each and every one of them. With this recipe, please be aware that the chicken has to marinade for 2 – 8 hours! So start your prep early to get the utmost flavor. This recipe is for chicken on the grill, and as you might know by now, there is no grill in my second floor apartment in the Bronx. But as usual I make it work, I ended up baking my chicken, and then charred it in the broiler of the oven. It’s probably even better on a charcoal grill, but don’t get it twisted, this can be made without one, and it’s so, so good.

What you’ll need:

  • 1 whole chicken, cut into pieces
  • Salt and pepper
  • 1 tbsp cayenne pepper
  • 1 tsp ground sumac
  • 1 tsp cumin
  • 1 tsp fennel
  • 1 tsp poppy seeds
  • 2 cups plain yogurt
  • 6 garlic cloves
  • 1 tbsp honey
  • 1 tsp red pepper flakes
  • 2 tbsp chopped fresh oregano
  • 2 tbsp chopped fresh parsley
  • zest of 1 lemon

Add the cayenne, sumac, cumin, fennel, poppy seeds, yogurt, garlic, honey, red pepper flakes, oregano, parsley, and lemon zest to a blender, and blend well. Lay out the chicken pieces in a glass or ceramic bowl, and cover with the marinade. Refrigerate for 2 – 8 hours.

Preheat the oven to 425 degrees. Place the chicken on a baking sheet, and bake for 35 minutes. In the meantime, prepare the salad.

  • 2 tbsp rice wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 2 tsp ground sumac
  • 3 cups diced watermelon
  • 1 small red onion, diced
  • 1/2 cup chopped katamala olives
  • 1 jalapeño, thinly sliced
  • 1/2 cup chopped parsley
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint leaves
  • grated zest
  • juice of 1 lime
  • salt

After 35 minutes, turn your oven to broil, and add the chicken, on the baking sheet, to the broiler. Broil for 3 to 5 minutes, or until your desired char is accomplished. Serve with the salad, and/or rice.

Bon Appétit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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