Watermelon-Glazed Chicken

  • 1 1/2 cups pineapple juice
  • 1/3 cup soy sauce
  • 1 tbsp. grated fresh ginger
  • 3 cloves garlic, minced
  • 8 skinless, boneless single chicken breasts
  • 4 cups cubed, seeded watermelon to produce about 2 cups strained liquid
  • Juice of 1/2 lemon (1 1/2 tbsp. juice)
  • 1 tbsp. grated lemon zest
  • 3/4 cup white corn syrup
  • 1/2 tsp. cinnamon

In a large bowl or sealable plastic bag, combine the pineapple juice, soy sauce, ginger and garlic. Add the chicken breasts, making sure liquid reaches all of them. Refrigerate, turning once or twice, at least 2 hours.

Meanwhile, prepare the glaze: In a food processor, puree the watermelon and strain to remove seed bits and pulp, pressing the liquid through the sieve. This should yield about 2 cups of liquid. Drink any extra — it's lovely!

In a heavy saucepan, combine the watermelon liquid, lemon juice, lemon zest, corn syrup and cinnamon. Bring to a boil, reduce heat and cook at a low boil, stirring occasionally, about 20 minutes, until glaze is quite syrupy. Keep warm until serving.

Discard marinade and grill or broil chicken breasts 4 or 5 minutes per side or until cooked through.

Coat each breast lightly with warm glaze and pass the remainder.

  • Yields: 8 servings
  • Preparation Time: 2 hours and 30 minutes
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