This is an amazing recipe- a bit involved but so worth it. Watermelon is still around, cherries on the hand are not- so use frozen if you like but definitely make the sauce. You can use it for all sorts of things including just plain old barbecue chicken, fish or steak!

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, sliced
• 1 cup barbecue sauce
• 1 pound left over marinated chicken pieces
• Salt
• ½ cup cilantro, chopped

Heat a saucepan with the olive oil on medium heat and add the onions. Saute on medium heat for a minute and add the chicken pieces. Brown the chicken pieces on high heat for 3 to 4 minutes. Add the sauce and bring to a boil. Lower the heat to a simmer and cover with lid and cook for 20 to 25 minutes making sure the chicken is cooked through. Check for seasonings, garnish with cilantro and serve.

Barbecue Sauce

• 1 large yellow onion, cut in half
• 1 small head of garlic, cut in half
• 2 poblano peppers, cut in half, seeds removed
• Drizzle of olive oil

Roast the vegetables on a grill till golden brown.  Remove the skin off the onion, garlic and poblano peppers and chop into small pieces. Keep aside.

• 2 tablespoons extra virgin olive oil
• 2 cups diced watermelon
• 1 cup fresh or frozen cherries
• 1 cup tomato sauce
• ¼ cup brown sugar
• 1 tablespoon Worcestershire sauce
• Juice of 1 to 2 limes (according to taste)
• 2 to 3 teaspoons salt

Heat a saucepan with the olive oil. Add the chopped up vegetables, watermelon, cherries, tomato sauce, brown sugar, Worcestershire sauce, lime juice and salt. Bring to a boil and simmer, covered with a lid for 20 minutes. Turn the heat off, transfer to a blender and blend till smooth. Check for seasoning.