A homemade sweet and spicy watermelon glaze makes this our favorite summer grilled chicken recipe.
When the warmer weather hits, watermelon and chicken are often on our menus.
It only takes about 20 minutes to prep an entire chicken (or meaty pieces) for the grill.
Credit: Andy Lyons
Be sure to pat the bird dry so the sauce sticks to the meat.
Cut the Watermelon:Start bycutting the watermelon in half.
Remove the rind and about 4 cups of fruit for the sauce.
Cut the remaining watermelon as desired to serve with the meal.
Fire Up the Grill:Prepare the grill forindirect grilling.
This method positions the fire to one side or the ends of the grill.
The chicken will grill covered over the unlit part so the chicken will cook evenly on all sides.
Pat chicken dry with paper towels.
To spatchcok chicken, use poultry or kitchen shears to cut along each side of backbone and remove it.
Turn chicken breast-side up.
fire up the two sides of the chicken as if you were opening a book and lay it flat.
Break breastbone by firmly applying pressure and pressing down.
Tuck wing tips under upper wings.
Prepare grill forindirect grilling.
Brush chicken with olive oil.
Season chicken on both sides with salt and black pepper.
Place skin-side down, on center of grill over indirect medium heat.
Cover and grill for 25 minutes.
Brush a little of the remaining 2/3 cup glaze on skin.
Remove chicken from grill; brush with the reserved 1/3 cup glaze.
Let chicken rest for 10 minutes.
Cut chicken into pieces.
Serve with watermelon slices reserved from Watermelon Glaze and, if desired, sprinkle with herbs.
Cut watermelon in half.
Slice and reserve one half for serving with chicken; refrigerate until serving time.
Cut the remaining watermelon half into chunks (about 4 cups).
Place in a food mill or juicer and collect the juice.
Or place watermelon chunks in blender.
Cover and blend until nearly smooth.
Pour mixture into a fine-mesh sieve over a bowl; discard solid bits.
Reserve 1 cup of the juice and drink or freeze the rest.
In small saucepan melt apple jelly over low heat, stirring often so it doesn’t burn.
Stir in the 1 cup reserved watermelon juice, the lime juice, and lime peel.
Add crushed red pepper, hot pepper sauce, and salt.
Adjust seasoning as desired; remove from heat.
Use glaze warm, or let it cool and transfer to a clean jar.
Glaze will keep, tightly covered, in the refrigerator for up to 2 days.
2,000 calories a day is used for general nutrition advice.
