WSVN — A South Florida chef is sharing his chicken recipe that’ll leave a fruity taste in your mouth. Time to grab a Bite with Belkys.
The Chef: Ferdinand Ortiz Jr.
The Restaurant: Mister Collins inside ONE Bal Harbour
The Dish: Southeast Street Chicken with Pickled Watermelon
Grilled Chicken Marinade
1 whole chicken (cut into eight pieces)
1 Tbs. ground coriander
1 Tsp. ground cardamom
½ Tbs. Szechuan peppercorns
7 each dry Thai chili peppers
1 Tbs. toasted sesame oil
1 cup soy sauce
¼ cup sliced scallions
4 cups watermelon (1-inch square cubes)
1/2 cup fresh lime juice
¼ cup rice vinegar
1 Tsp. sugar
½ Tsp. salt
2 each lime leaves (thin cut ribbons)
Pinch of Thai chili powder
Method of Preparation:
– In a medium bowl, mix soy sauce, scallions, Thai dry chili peppers, toasted sesame oil, Szechuan peppercorns, ground cardamom and ground coriander. Mix well. Add the cut-up chicken and blend. Place in the fridge to marinate for at least two hours (or overnight).
– Grill the chicken at 375 degrees until golden brown on the outside, about 7-10 minutes on each side. Then, finish in a 450-degree oven for another 5-7 minutes.
– Make the pickling juice. Add fresh lime juice, rice vinegar, sugar, salt, chili powder and cut lime leaves. Add in diced watermelon cubes and toss. Refrigerate until the chicken is done.
Serve the chicken with the pickled watermelon and garnish with baby greens.
Serving suggestion: IPA Beer
10295 Collins Ave.
Bal Harbour, FL