Balsamic Glazed Chicken with Watermelon Feta Salad. #watermelon #balsamic #chicken

Balsamic Chicken
4-5 Chicken Thighs with bone in
1/4 Cup Balsamic Vinegar
1/4 Olive Oil
5 Cloves Garlic Minced
1 Tablespoon Chopped Fresh Rosemary
1 Medium White Onion Sliced
1 Tablespoon Dijon Mustard
1-2 Tablespoon Honey
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Dried Basil
1 Teaspoon Kosher Salt
1 Teaspoon Black Pepper
2 Tablespoons Brown Sugar

Watermelon Feta Sala
2-3 Cups Watermelon Cubed
1 Persian Cucumber Cubed
2-3 Tablespoon Fresh Basil cut into ribbons
1 Package of Arugula
1/4 -1/3 Cup Feta Cheese
Candied Pecans (Optional)
Red Onion Sliced ( Optional)

Dressing
1-2 Tablespoon Fresh Lime Juice
1/4 Cup -1/3 Cup Extra Virgin Olive Oil
1 Tablespoon Honey ( More or less to taste)
1/2 Teaspoon Salt
1/2 Teaspoon Pepper

welcome back to Robin’s kitchen you know what you came for balsamic glazed chicken and watermelon feta salad hey Rob’s kitchen friends and family I know it has been a minute since I cooked anything savory on my channel so I decided today we’re going to make a light summer meal that is flavorful but won’t take all day to cook you know what I’m saying so today we’re going to make a honey bonic chicken and a watermelon feta salad with arugula fresh basil cucumber feted cheese all these little great things that you just throw together in a bowl and there you have it so for our chicken we’re going to make a marinade we’re going to marinate our chicken for a couple hours we’re just going to put everything in this bowl then once we Stir It Up we’re going to put in the gallon Ziploc bag put in the refrigerator a couple hours and we good to go okay so let’s start with the wet ingredients I have 1/4 cup of balsamic vinegar and a qu cup of olive oil so I got this balsamic vinegar at Trader Joe’s for I think $2.99 for a bottle and then we’re going to just use 1/4 cup of regular olive oil I have here one tablespoon of Dijon mustard so one heaping tablespoon of Dijon all right I have here 2 tablespoon of brown sugar I have um um dried basil so I have a half a teaspoon of dried basil and a half a teaspoon of um ground oregano we have salt and pepper so I have kosher salt and pepper oh this is fragrant already oh my gosh here I have about six I love garlic so I have six um garlic clothes mints and one large Rosemary sprig it’s large it was like this long I chopped up the fresh Rosemary we have that in there it smells good already right here I have one whole onion okay so let me tell you I had a onion left right I was like I got this onion here it’s just been sitting here let me throw this in here you don’t have to put the onion in there I just happen to have a white onion so I’m going put my onion in there everything tastes good with onion and garlic you can’t beat it right and now we’re going to add about a table spoon of honey just a tablespoon we don’t want it too sweet cuz we already have the brown sugar so a tablespoon of honey the balsamic vinegar oh my gosh I’m going to throw this together this was easy huh real easy put this in here okay so I’m just going to throw my chicken in here going me get my tongs cuz I don’t want to touch it going get our chicken I just got three thighs because it’s just me here and this will be my lunch for the next couple of days so three thighs this is organic thighs I uh you know cut off any excess um skin I cleaned it with a little U not olive oil vinegar a little bit of what I put in here vinegar and lime juice we’re just going to throw the content in this bag yes oh it smells so good y’all all the herbs the onion the garlic oh my gosh so I’m going to put this in my refrigerator I’m going to put another bag in here I’m going to put this in another bag so it doesn’t leak we’re going to put this in the refrigerator for about a minimum of 2 hours you can do a minimum of 2 hours up to 24 hours so when we come back we’re going to put together our vinegret for a watermelon feta salad seeing you in a few all right you guys let’s make our vinegret for our watermelon fetus salad when I tell you this is simple it is simple I have here a few tablespoons of lime juice so this is fresh green lime juice um we’re going to add a few tablespoons of Honey come on honey that’s going to sweeten it up I put I’mma to put a little bit I’m going to be a little liberal with the honey because or you can use a Agave I have a Agave um as well but if you don’t have that use honey and then oh this the wrong olive oil hold on we’re going to use some olive oil you know I’m going just use the rest of this shoot might as well we ain’t going to waste nothing olive oil a little bit more olive oil all right yes a pinch of salt this is some Co coarse CER salt and then pepper you hear my neighbors upstairs see this is what I got to go through I can’t wait to get a house y’all cuz I don’t know what they be doing upstairs and a little bit of black pepper I like pepper forward we’re just going to shake it up if you don’t have one of these just get a um whisk make sure we’ll mify this let’s have a taste test oh it smells good smells good let’s get a little taste test see what we need oh it’s tart so w that’s tart we need a little bit more honey I like tart stuff y’all know I do but going need a little bit more honey little bit more honey honey makes it better all right let’s shake it up yeah it got my lips puckering all right let’s see what we got yes it’s messy today see how this tastes perfect oh my God perfect perfect tartness sweetness the black pepper the salt I could add a little bit more um crocher salt just a little bit that’s it we’re going to put this in a refrigerator for a couple hours and then we’re going to assemble our salad and put our chicken in the oven see you in a few hey you guys we are back my chicken has been marinating a couple hours in that to time I baked the cookies I you know clean the kitchen you know make use of my time so what we’re going to do at this point now is put I preheated our oven to 400° and we’re just going to place our chicken skin Side Up it smells so good y’all O Lord have mercy Jesus all that that oo my gosh this smells like dinner’s about to be served baby oh my gosh all right and like I said this is just three chicken thighs and then we’re just going to pour all of this goodness the onions the everything on we don’t waste marinade here we ain’t not we’re not going to waste it we ain’t going to not oh Lord w we Lord have mercy all right spread this onion cuz we want onions everywhere right we want it on top of all of it y’all see you know most of my videos I use a lot of onions oh my gosh this is going to be to die for and then that beautiful bomic reduction oh it’s going to be so good it smells good already and it’s going to PA well with that watermelon salad all right going put this to the side I like to cover my chicken with foil and then the last like um 10 minutes or so I like to turn up the heat and we’re going to check our um chicken probably every 15 minutes based it a little bit but we want to make sure when we cook our CH chicken the internal temperature is 165° we don’t want no raw chicken so I’m going to put this in the oven at 400 I’m going to let it cook about 30 minutes I’m going to base it flip it over do what we need to do and then another 30 minutes base it again and just make sure that the last 10 minutes or so we remove the foil so we can have a crispy skin and we’re good to go uh another tip if you want a real crispy skin cook your chicken on a rack so if you have a rack put it on top of a baking sheet put the chicken on top of the rack and so you can get that crisp scin but this is just going to be juicy and flavorful so I usually know when it’s done when that meat is falling off the bone right so that’s my indication like oh this is good so when we come back we’re going to assemble our salad and then we’re going to see what our chicken tastes like so see you in about an hour an hour 5 minutes see you then hey you guys we are back right now we’re going to assemble our salad um so while our our chicken is baking we’re going to put our salad together we’re going to do everything but put the feta cheese and the um I have some sweet and spicy candy pecar from Trader Joe’s um they have the regular sweet pecor I just like a crunch element to my salad like I like different textures so we’re going to add this at the end right before we plate everything with the chicken but right now what we’re going to do is just get our uh little salad together I’m opting to use a rugula for the salad um arugula is nice and peppery a bag of this is like $2.99 nice and peppery it has a little bit of bitterness to it as well you don’t have to use a Rula you can omit this all together I have some Persian cucumbers that I diced up I love cucumbers so one whole Persian cucumber I have right here some fresh basil smells so good it smells like sweetness mint I don’t know how to describe the smell of Basil but I have fresh basil that I shredded shiff if you have mint you can use mint as well of course the start of the show are watermelon so this is like a baby watermelon so we’re going to mix this all together and if you have red onions you can add your red onions oh my gosh this is such a good salad for the summer I don’t know why I’m using these little Forks y’all so right now I’m going to pour my [Music] luxurious dressing all through this and this salad is just going to marinate in this dressing all right so we’re going to cover this put this back in the refrigerator and when it’s almost time to serve that’s where we’re going to add our pecarn and our feta cheese cuz feta is the start of the show but and feta is nice and salty M I’m want to make sure that all of this gets that beautiful dressing the tartness from the from the lime the sweetness from the honey the pepperiness from the arugula oh my gosh all right nice good salad for the summer so what I’m going to do like I said I’m going to cover this with some plastic wrap put it back in the refrigerator and right before we serve we’re going to add the feta and the peorn I’ll see you in a few I think I want to try some watermelon oh see on the food welcome back you guys our chicken is out of the oven I’m allowing it to rest so while our chicken rests we’re going to assemble the rest of our salad so what I did the last five minutes of um cooking the chicken I put it under the broiler for the last 5 minutes so the skin can get nice and crispy so now I’m just letting the chicken rest okay so now we have our salad that’s been marinating in that dressing we’re going to add our feta I love a lot of feta it’s nice and salty you can put as much or as little as you want but you know it’s nice and crumbly salty oh my gosh this is going to be so good with that chicken all right Yum Yum Yum Yum Yum and then this is optional um I’m adding some sweet and spicy pecans they’re candy pecans I got from Trader Joe’s um they have the regular candy these are sweet and spicy I just want a little bit of crunch to my salad o it has a little Cayenne to it this is is amazing all right and then when we come back we’re going to um plate our chicken and we’re going to do our taste test see you in a few look how beautiful this is it is the time we all have been waiting for taste test time look at this chicken oh my gosh this is like to die for oh I let the I let the skin get nice and crispy I let it sit for a minute so all the juices can redistribute look at all this glaze here oh my gosh and the salad nice light and refreshing so going give me a little bit of salad I’m use my hands cuz it’s just me eating little bit of salad I’m going to give it a little taste test little watermelon cucumber cheese cheese I’m trying to get the cheese cheese oh my God I can eat the salad by itself this is delightful got little Le I’m still chewing on the um the corns oh that added the crunch that didn’t need it now let’s get a piece of chicken oh my gosh you know I want a little juice so this chicken cuz it has the bone in it cooked for about a a total of an hour and 15 minutes oh we oh my gosh look at that meat coming right [Music] off oh my gosh and this is just with a 2hour marinade now just thinking to marinate 24 hours this tastes so good I taste every element of the chicken oh my gosh and then the onions are nice and caramelized oh my God oh my God it’s not overly sweet I’m trying to be cute this tastes so good this pairs well together let me get some chicken and some salad chicken salad oh my God I got a little fresh basil M this is delightful this is so good okay this is something that you can make on the summer if you don’t want to use your oven you can put this on the grill right marinate it put it on the grill it oh my gosh on the grill get that smokiness oh Lord but until next time I I just want to thank you guys so much for supporting Robin’s kitchen watching Robin’s kitchen I I know I’ll be messing up a lot but you guys still rock with me but until next time don’t be afraid to take a risk I love you see you later now let me get back to this chicken I’m trying to eat cute oh my God this is so bad oh my God thank you for watching don’t forget to like share and subscribe