This grilled chicken recipe is perfect for summer because it combines the art of grilling with a glaze featuring a seasonal fruit. It also has some kick, thanks to the addition of crushed red pepper, hot pepper sauce, and lime in the glaze. Fire up the kamado grill and try this recipe today to kick off the season with a bang.
Watermelon Glaze ingredients:
• 1 12-ounce jar apple jelly
• Small watermelon
• 2 teaspoons crushed red pepper
• Juice and peel from one small lime
• 1 teaspoon hot pepper sauce
• Pinch salt
• Mixing spoon
• Small saucepan
• Fine mesh sieve
Step 1: Halve the watermelon, slice one half to serve with the chicken, and refrigerate.
Step 2: Cut the remaining half into chunks. Put this into a blender, cover, and blend until almost smooth. Pour the mixture into the sieve placed over the bowl. Throw away the solid bits and reserve 1 cup of the juice.
Step 3: Put the apple jelly in the small saucepan and melt it over low heat, while stirring frequently to prevent burning. Stir in 1 cup watermelon juice, lime peel, and lime juice.
Step 4: Add salt, hot sauce, and crushed red pepper. Mix the ingredients, sample the glaze, and add more seasoning as needed. Remove glaze from heat and use it warm or allow it to cool.
Grilled chicken ingredients:
• 1 whole chicken
• ½ teaspoon kosher salt
• Kitchen or poultry shears
• Olive oil
• Basting brushes
Step 1: Reserve 1/3 cup of the watermelon glaze
Step 2: Remove the chicken from its packaging, rinse it, and pat it dry. Butterfly the whole chicken by cutting along both sides of the backbone with the shears. Turn the chicken so the breast side faces up, open the two sides of the bird, and lay it fat. Apply pressure to the breastbone and press down on it to break it. Tuck the tips of the wings under the upper wings.
Step 3: Prepare the grill for indirect grilling. Brush olive oil onto the chicken and season both sides with pepper and salt. Put the chicken on the center of the grill rack, skin side down, over medium indirect heat.
Step 4: Grill for 25 minutes, turn the chicken over, and brush remaining glaze onto the chicken skin. Grill until juices run clear and a meat thermometer placed in the thickest part of the chicken thigh reads 180 degrees Fahrenheit, approximately 25 to 30 minutes. Glaze twice more during this time.
Step 5: Remove the chicken from the grill and brush it with the reserved glaze. Let it rest for 10 minutes before cutting it into pieces. Serve with the watermelon slices.