Grilled Chicken with Watermelon Glaze
|1 small watermelon|
|(1) 12-oz jar apple jelly|
|Juice and zest of one small lime|
|2 tsp DLM Crushed Chili Pepper Flakes|
|1 tsp Tabasco Pepper Sauce|
|DLM Sea Salt|
|1 DLM Flat Chicken, unmarinated|
|Vera Jane’s Extra-Virgin Olive Oil|
|DLM Tellicherry Ground Pepper, as needed|
|Snipped fresh herbs of your choice, such as rosemary or tarragon|
To prepare watermelon glaze: Cut half of a small watermelon from the rind in chunks (about 4 cups of fruit). Cut the remaining half of watermelon into wedges for serving; refrigerate until ready to use. 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. Drink or
freeze the rest.
In a small saucepan melt 12 oz apple jelly over low heat, stirring often so it doesn’t burn. Stir in 1 cup watermelon juice, and the juice and zest of one small lime. Add DLM Crushed Chili Pepper Flakes, Tabasco, and a pinch of salt. Mix and taste. Adjust seasoning as desired; remove from heat.
Use warm, or let cool. Glaze will keep, tightly covered, in refrigerator for up to 2 days.
To prepare grilled chicken: Remove chicken from packaging and pat dry with paper towels. Prepare grill for indirect grilling. Brush chicken with Vera Jane’s Extra-Virgin Olive Oil. Season chicken on both sides with salt and pepper. Place skin-side down, on center of grill over indirect medium heat.
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°F, brushing with glaze two more times.
Remove chicken from grill; brush with the reserved 1/3 cup of glaze and let rest 10 minutes. Cut chicken into pieces. Serve with fresh watermelon wedges and sprinkle with herbs.
Indirect grilling: This method positions the fire on one side or both sides of grill. Food sits over the unlit part, and the grill is covered, so the food cooks from all sides.
Makes 6 servings
Prep Time: 20 Mins+Marinating
Cook Time: 50 Minutes
Per serving: 539 calories; 27g total fat; 8g saturated fat; 135mg cholesterol; 313mg sodium; 39g total carbohydrates; 1g dietary fiber; 35g protein;