Grilled Thai Chicken w/ Watermelon Rind Chutney
Makes 4 servings.
Nutritional Analysis per serving: 324 Calories; 9
percent fat (3.1 grams);1.8 grams saturated fat; 35
percent protein; 56 percent carbohydrate; 1.9
grams fiber.
Ingredients:
Chutney
1. 4 cups watermelon rind, fruit and
outer green skin removed and cut into
1 /2 “ pieces
2. 1 cup apple cider vinegar
3. 3/4 cup sugar (or 1 /2 cup sugar
and 1/4 cup Splenda)
4. 1/4 cup minced fresh ginger
5. 1 Tablespoon minced garlic
6. salt and pepper to taste
Chicken
1. 1 can lite coconut milk
2. 2 garlic cloves, minced
3. 1 1 /2 tablespoon minced fresh
ginger
4. 1 tablespoon lemon grass paste
5. 1 Tablespoon fish sauce
6. 2 teaspoons curry powder
7. dash red pepper flakes
8. 2 teaspoons sugar
9. 1/3 cup minced fresh cilantro
10. 4 skinned and boned chicken breasts (Cut into strips for satay skewers)
11. Wooden skewers
12. vegetable oil
Instructions:
1. 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.
2. 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.
National Watermelon Promotion Board
Grilled Thai Chicken w/ Watermelon Rind Chutney
3. 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.
4. 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.
National Watermelon Promotion Board