Grilled watermelon salad is the perfect summer side dish. Slice up some watermelon rings, throw them on the grill (literally if you’re brave enough), wait for some gorgeous smokey grill marks to spear and you’re half way there.
If you don’t have a grill, a grill pan will work fine. You can also skip the egregious use of fire all together and just cut the watermelon into bite sized chunks. The saltiness of the Cotija and the briny quick-pickled red onions set of that great sweetness of in-season watermelons.
It’s also a great salad to serve at room temperature, making it the perfect low maintenance side dish to serve on your summer party table. It also has a lovely sweetness that pairs well with a spicy food, I served it with these wings. It does not, however, keep very well. If you plan to make it ahead of time, keep all of the components separate and toss just prior to serving.
If you need a patriotic plan for the rest of the watermelon, check this out.
Grilled Beer & Buttermilk Chicken with Sriracha Glaze
For the Chicken:
- 2 cups Buttermilk
- 12 ounces IPA beer
- 2 tsp kosher or sea salt
- 1 tsp smoked paprika
- ¼ tsp cayenne
- ½ tsp cumin
- 1 tbs brown sugar
- 1 white onion, sliced
- 2 lbs chicken drumsticks and wings
- Cilantro, minced (optional)
For The Glaze:
- ¼ cup Sriracha
- 1/3 cup brown sugar
- 1 tsp salt
- 2 cloves garlic, minced
- ¼ cup tomato paste
- ½ cup IPA beer
- 2 tbs fish sauce
- 1/3 cup mirin
- In a large bowl whisk together the buttermilk, 12 ounces beer, salt, smoked paprika, cayenne, cumin, and brown sugar. Add the onions and chicken to the marinade. Cover and place in the refrigerator for at least 6 hours and up to 12.
- Just prior to grilling, make the glaze. In a saucepan over medium high heat, whisk together all the glaze ingredients. Bring to a boil, stirring frequently, until thickened, about 8 minutes.
- Remove the chicken from the marinade, discard marinade.
- Place the chicken on a preheated grill, brush with glaze, cook for about 2 minutes, flip and brush with glaze. Continue to flip and brush with glaze every 2-4 minutes until chicken is cooked through, about 20-25 minutes (depending on the size of your chicken). Transfer chicken to a serving platter and sprinkle with cilantro.
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