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1
recipe Watermelon Glaze
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1
whole chicken or 3-1/2 pounds meaty chicken pieces
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1/2
teaspoon kosher salt
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Snipped fresh herbs (optional)
1. Prepare watermelon glaze; reserve 1/3 cup of glaze.
2. Remove chicken from packaging and pat dry with paper towels. To butterfly, using poultry or kitchen shears cut along each side of backbone to remove it.* Turn chicken breast-side up. Open 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.
3. Prepare grill for indirect 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.
4. Grill 25 minutes. Turn chicken over. Brush a little of the remaining 2/3 cup glaze on skin. Grill 25 to 30 minutes more, or until juices run clear and an instant-read thermometer inserted in thickest part of thigh registers 180 degrees F, brushing with glaze 2 more times.
5. Remove chicken from grill; brush with the reserved 1/3 cup glaze and let rest 10 minutes. Cut chicken into p.eces. Serve with watermelon slices and sprinkle with herbs.
- Tip *Butterflying Chicken:Butterflying makes it easy to cook a whole chicken on the grill. Kitchen or poultry shears are the best tool for the job. Make a cut about 1-1/2 inches apart on both sides of the backbone, cutting all the way down, and remove backbone.
- Tip **Indirect Grilling:This method positions the fire to one side or both ends of grill. Food sits over the unlit part, and the grill is covered so the food cooks from all sides. This is best for thicker cuts that need longer cooking like roasts and ribs.
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1/2
of a small watermelon
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1
12 ounce jar apple jelly
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Peel and juice from 1 small lime
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2
teaspoons crushed red pepper
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1
teaspoon bottled hot pepper sauce
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Pinch of salt
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 chile flakes, hot sauce, and salt. Mix and taste. Adjust seasoning as desired; remove from heat.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 of fruit). Place in a food mill or juicer and collect the juice. Or place watermelon chunks in blender. Cover; 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.Use warm, or let cool and transfer to a clean jar. Glaze will keep, tightly covered, in the refrigerator for up to 2 days.
- Servings Per Recipe 6,
- Calories 539,
- Protein (gm) 35,
- Carbohydrate (gm) 39,
- Fat, total (gm) 27,
- Cholesterol (mg) 135,
- Saturated fat (gm) 8,
- Monosaturated fat (gm) 11,
- Polyunsaturated fat (gm) 6,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 30,
- Vitamin A (IU) 1701,
- Vitamin C (mg) 24,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 13,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 313,
- Potassium (mg) 641,
- Calcium (DV %) 40,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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I like the fact that I can get all these wonderful recipes online, but I wish that they were proof read just a little bit better. If you were a first time cook, this recipe in the way it is laid out would scare you away. The glaze instructions are a mess, with the directions for obtaining the watermelon juice mentioned in the first sentence located at the end of the paragraph. Come on BH&G, I expected better of you. This is something I expect to find on sites like AllRecipes.com
5/8/2012 01:27:58 PM Report AbuseWhat herbs would you use with this?
7/11/2010 09:12:20 PM Report AbuseMy family loved this recipe! It's sweet with a little kick. My husband's hard to please, not to mention my 6 and 2 year-olds, but it was a hit with everyone!
6/27/2010 07:28:05 PM Report Abuse