To marinade the chicken, take 4 drumsticks and 2 boneless thighs and place them in a ziplock bag.
Take about 1/3 to 1/2 of Mighty Watermelon juice, add it to the bag, and top the marinade with a little bit of onion salt, salt and pepper.
Then, let your mixture marinade for a couple hours in the fridge.
To make the glaze, while the chicken is marinating, take the remaining Mighty Watermelon juice and 2 tablespoons of balsamic vinegar and add to a saucepan on extra low heat.
Reduce until the mixture thickens.
Save half of the glaze for the chicken, and the other half for your watermelon salad.
*disclaimer: don’t discard the marinade when you pull the chicken out to cook.
To cook the chicken, add a bit of high temperature oil like avocado oil and place the chicken onto a skillet over medium heat.
From there, spoon on a few tablespoons of the marinade, cover, and let cook.
After the marinade is reduced down and begins to brown the bottom of the chicken, flip them over and top with your watermelon balsamic glaze.
Cook until the internal temperature hits 165.
For the side salad, dice 2 persian cucumbers into a bowl
Added a cup of diced watermelon to the bowl
Then, add a few tablespoons (2-3) of crumbled feta and top off with the remaining glaze.