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Prep
Difficulty
Easy
Time
Estimate
30 mins
Toss together the spices in the bag. Heat the grill. Shake the chicken in the spices and spread out on the grill. Trim the okra if needed and spread out on the grill. Whisk the dressing. Chop the watermelon. Toss the salad. Flip the chicken and okra when needed. Remove the chicken and cover to rest. Finish up the okra. Serve altogether with the hot chicken.
Just toss the spices in a bag, add the chicken and shake until coated. Tossing it around in a bowl works as well. Use any cut of chicken. We prefer bone-in ourselves, but it could work with boneless, skinless too.
Tired of slimy okra? Try grilling it instead! The smaller the okra the more tender it will be. Larger, older pieces of okra may have a woody texture, so reserve this method for the small ones.
This simple salad is a bit of a show stopper, combining tangy, bright flavors with salty feta or cojita cheese. If you want to make this dairy-free try toasted pine nuts or sliced almonds instead. We use basil, but bitter arugula or mint would work nicely instead.
