Orange marmalade makes a simple glaze for skewered broiled chicken. Pair the hot chicken with crisp, cool watermelon; then dip both meat and fruit in a snappy citrus-herb sauce. (If you use bamboo skewers, soak them in warm water before threading the chicken.)
1/4 cup orange marmalade
1/2 teaspoon ground coriander
1 pound boneless, skinless chicken breasts
1/2 teaspoon shredded orange peel
1/2 cup orange juice
1 1/2 teaspoons each minced fresh dill and minced fresh mint (or 1/2 teaspoon each dried dill weed and dried mint)
1 1/2 minced cilantro
2 teaspoons white wine vinegar
1/8 to 1/4 teaspoon crushed red pepper flakes
4 cups 1 inch chucks of seedless watermelon
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1. In a small bowl, stir together marmalade and coriander; set aside.
2. Rinse chicken, pat dry, and cut into 1 1/2 inch chunks. Thread chicken equally on four 12 to 14 inch metal or bamboo skewers. Arrange skewers in a foil-lined shallow 10 by 15 inch baking pan; brush with half the marmalade mixture. Broil about 6 inches below heat for 6 minutes. Turn, brush with remaining marmalade mixture, and continue to broil until meat in thickest part is no longer pink; cut to test (about 6 more minutes).
3. While chicken is broiling, combine orange peel, orange juice, dill, mint, cilantro, vinegar and red pepper flakes in a small serving bowl. Stir well to blend.
4. To serve, transfer skewers to a platter; mound watermelon chunks alongside. Offer sauce for dipping.
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makes 4 servings.
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