Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tbsp avocado oil
  • fresh watermelon chunks (enough to yield 1 cup strained juice)
  • ¼ cup balsamic vinegar
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • ½ tsp red pepper flakes

Instructions:

  1. Blend fresh watermelon chunks until smooth and pass through a fine-mesh strainer to remove pulp.
  2. In a small saucepan, combine the strained watermelon juice, balsamic vinegar, honey, minced garlic, and red pepper flakes.
  3. Bring the glaze to a boil over medium-high heat, then reduce to a simmer for 8–10 minutes until the liquid has reduced by half and becomes a thick syrup.
  4. Pat the chicken thighs dry with paper towels and season liberally with salt and pepper.
  5. Heat avocado oil in a large skillet over medium-high heat until shimmering.
  6. Add chicken thighs in a single layer and cook for 5–7 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 165°F (74°C).
  7. Lower the heat to medium and pour the reduced balsamic watermelon glaze over the chicken.
  8. Toss the chicken using tongs for 2–3 minutes until the glaze becomes sticky and clings to the meat.