Join The Conversation With Mishpacha's Weekly Newsletter



Issue 447: Peach-glazed grilled chicken cutlets with watermelon salad

Rivky Kleiman

A stunning way to put summer on a plate

Wednesday, August 23, 2017

 Mishpacha-Recipe

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.

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 6 to 7 minutes.

Turn and brush with peach glaze. Keep turning and basting for 5 more minutes. Remove to a platter and allow to rest.

To serve: arrange the marinated watermelon salad alongside the peach-glazed chicken cutlet on a rustic-looking picnic plate. Garnish with fresh mint, cilantro, and basil leaves.

Note: this recipe works beautifully with regular or dark chicken cutlets.

Related Stories

Layered Bulgur Salad

Brynie Greisman

Perfect as a side salad or a stand-alone light meal

Issue 554: Chicken Vegetable Medley

Brynie Greisman

Bursting with color and flavor in every bite

Issue 556: Grill Pan Nish Nosh Chicken

Faigy Grossman

Change it up! This delicious dressing doubles as a marvelous marinade

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
Seventy Years
Rabbi Moshe Grylak “The sword from without, and machlokes from within”
Helping Our Kids Find Their Mission
Yonoson Rosenblum The best home protection against the “foreign winds”
Meeting for Minchah
Eytan Kobre “A Ten-Minute Appointment for a Five-Minute Encounter”
Top 5 Jewish Grammar Mistakes
Rabbi Dovid Bashevkin Seeing the errors of our grammatical ways
The Missing Alef
Alef is not simply another letter in the Hebrew alphabet
What Are You Grateful For?
Jacob L. Freedman “I guess all we can do is to be grateful”
A Simple Offering
Faigy Peritzman Our obligations are measured according to our abilities
Building a Better Brain
Sarah Chana Radcliffe Make your home an emotionally safe place to be real
The Cyclist: Part III
D. Himy, M.S. CCC-SLP and Zivia Reischer Rachel has advanced from “flustered” to “determined”
Wholly Holy
Rebbetzin Aviva Feiner Realize who you are and how you can impact this world