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–+ servings

Watermelon Chicken

Watermelon is the perfect summer fruit! Not only is the pulp about 96% water, which is a delicious way to stay hydrated when the temperatures start rising, but the sweet treat is also a great source of protein, antioxidants, and vitamins A and C. The following recipe also shows just how versatile watermelon is: not only does it serve as the container for the chicken, but at the same time, the juice adds a certain special something to the sauce. Talk about multitasking!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Dishes
Cuisine Fusion
Servings 4 servings

Equipment

  • Casserole Dish
  • Spoon

Ingredients
  

  • 5 fl oz soy sauce
  • 1 tbsp five-spice powder
  • 1 lemon
  • 1 whole chicken (about 2¼ lbs)
  • 1 large watermelon

Instructions
 

  • Mix the soy sauce with the five-spice powder. Zest the lemon, mix it into the sauce, and stir everything into a marinade.
  • Place the uncooked chicken in a casserole dish. Poke the lemon all over with a fork and insert it whole into the cavity. Thoroughly brush the chicken with the marinade from Step 1.
  • Place the watermelon on your work surface with one end facing you. Cut a thick slice off one side, and cut a thin slice off the opposite side. Set these sliced-off pieces to the side. Rotate the melon so that the side with the thin slice cut away is on the bottom, and the side where you cut away a thick slice is facing up. Completely hollow out the watermelon with a spoon.
  • Place the chicken inside the hollowed watermelon and place the lid (the larger of the two pieces you cut off) on top. Cook for 2 hours at 390°F.
  • Remove the melon from the oven and place it on a slightly raised work surface. Place a medium-sized dish containing watermelon chunks underneath the cooked watermelon. Using a peeler, cut a hole into the bottom section of the melon and let the sauce drip into the dish. Purée the sauce and watermelon chunks until they form a smooth liquid.
  • Remove the lid from the watermelon and cut the upper section of the remaining watermelon rind. The bottom section can now serve as a platter. Serve the watermelon sauce and long-grain rice as a side dish to the chicken.