Watermelon Teriyaki Grilled Chicken Recipe


  1. To a bowl add blended or juiced Melon 1 watermelon, mirin, soy sauce and mix to combine.
  2. Add Olive Oil (or Coconut Oil or Ghee) to a pot over medium heat. Add minced ginger and minced garlic, stir and fry for about 2 minutes. Be careful not to burn the garlic or ginger.
  3. While the ginger and garlic cooks, mix equal parts corn starch and warm water to create a slurry. TIP: this slurry is used to thicken sauces.
  4. Add the watermelon mixture to the pot and simmer for about 5 minutes, then add your cornstarch slurry. Continue to cook for another couple of minutes until your Watermelon Teriyaki Sauce has thickened. Remove from heat and stir in sesame seeds.
  5. Add chicken to a plastic zip top bag or container with a tightly fitting lid and pour 3/4 of the Watermelon Teriyaki Sauce over the chicken. Shake to coat chicken and marinate in the fridge for 2-4 hours or overnight. Refrigerate the rest of the sauce and save for basting.
  6. Fire up the grill and cook chicken until it reaches an internal temperature of 165F. Use leftover Watermelon Teriyaki Sauce to baste the chicken a few with a brush while grilling. Serve hot and with your favorites sides. Enjoy!

Farm Star Living Recipe - Watermelon Teriyaki Grilled Chicken