Watermelon for Dinner??

By Erika on June 15th, 2012 / Erika, Uncategorized / 2 Comments

Summer makes me think of many things from my childhood…climbing trees, picking berries on Mt. Hood in Oregon, swimming for hours, mosquito bites, making freshly churned vanilla ice cream with fresh peaches, barbecues… and watermelon. Watermelon was served almost every day and we just couldn’t get enough of the juicy and sweet treat.

This year summer begins June 20th, and what better way to celebrate the kick-off by making the classic summer staple in some unusual ways.

Some delicious and unexpected ways to serve watermelon are shown in our recipes for Spicy Grilled Watermelon and Cucumber Salad  and our Grilled Chicken with Watermelon Barbecue Sauce.

First, we will make the salad.


1/2 small watermelon, seedless

1 cup cucumbers, sliced and quartered

2 tablespoons red onion, chopped finely

1/2 jalapeño, diced

2-3 tablespoons roasted salted pepitas

1/4 cup fresh Cilantro, chopped

1/4 cup queso fresco, broken up into small pieces

Small bunch microgreens

Salt and pepper to taste


Put  1-inch watermelon wheels on a medium-medium-high grill for a few minutes,  criss-cross the char marks, then flip and repeat.

Cut the wheels into quarters so it’s easier to cut the rind. Cut watermelon into cubes.

Cut the cucumber into small quarters next.


Cilantro, red onion and jalapeño are chopped up next  …


Mix everything together , including the queso fresco and pepitas.


Season with salt and pepper to taste, then put the delicious salad over a bed of microgreens. 

The result is a tangy, spicy salad like no other!


Now it’s time to make our other whacky but wonderful watermelon dish, Grilled Chicken with Watermelon Barbecue Sauce-  a perfect  compliment this wonderful salad. I was cooking for 3 , so I made 3 breast halves and still had enough barbecue sauce for all of them.


2 boneless, skinless chicken breast halves

1 cup diced watermelon

1/4 cup red onion, finely chopped

1/2 cup balsamic vinegar

1/4 cup brown sugar

1/4 cup soy sauce

1 Tablespoon canola oil

2 Tablespoons dijon mustard

1 teaspoon garlic salt

Dice the watermelon. 

Then chop red onion.

Sautée the watermelon first for about 5 minutes, then add the red onion.

Let the onion and watermelon cook uncovered for about 20 minutes. Add the balsamic vinegar, brown sugar and soy sauce.



…and canola oil, dijon mustard and garlic salt…

While that is cooking for about 30 more minutes,  pound/ tenderize the chicken, then season it.

Time to toss on the grill!

While everything is cooking I get “creative” and make a watermelon crown to garnish this delightful dish!

Our sauce is now finished and truly delicious…

Spoon the sauce over chicken and serve with the Spicy Grilled Watermelon and Cucumber salad.




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show comments 2 responses

  • Natalie says:

    Great blog, these are both on my list I things I have to make now…

  • Great looking recipes here, Erika! I’ve recently seen a few recipes that call for watermelon that’s been vacuum sealed in a vacuum bag to intensify the flavors (it intensifies the flavor of tomatoes too!). Interesting! I will try these!

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