Grilled Chicken with Watermelon Glaze

(Courtesy of Better Homes and Gardens)

Ingredients:
1 whole chicken or 3 1/2 lbs. meaty chicken pieces
1/2 tsp. kosher salt
Snipped fresh herbs (optional)
GLAZE:
1/2 of a small watermelon
1 jar (12 oz.) apple jelly
Peel and juice from 1 small lime
2 tsp. crushed red pepper
1 tsp. bottled hot pepper sauce
Pinch of salt

Directions:
Prepare watermelon glaze (see below); reserve 1/3 c. of the glaze.

Pat chicken dry with paper towels.  To butterfly chicken, using poultry or kitchen shears, cut along each side of the backbone to remove it.  Turn chicken breast-side up.  Open the 2 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 for indrect grilling (put fire on side side of the grill).  Brush chicken with olive oil.  Season chicken on both sides with salt and black pepper.  Place skin-side down, on center of the grill over indirect medium heat.  Cover and grill for 25 minutes.  Turn chicken over.  Brush a little of the remaining 2/3 c. glaze on the skin.  Cover and grill for 25-30 minutes more, or until juices run clear and an instant-read thermometer inserted in the thickest part of the thigh registers 180 degrees, brushing with glaze two more times.

Remove chicken from the grill; brush with the reserved 1/3 c. 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.

GLAZE:
Cut watermelon in half.  Slice and reserve 1/2 for serving with chicken; refrigerate until serving time.  Cut the remaining watermelon into chunks (about 4 c.).  Place in a food mill, juicer or blender and collect the juice- blend until nearly smooth.  Pour mixture through a fine-mesh sieve over a bowl; discard solid bits.  Reserve 1 c. juice and drink or freeze the rest.

In a small saucepan melt apple jelly over low heat, stirring often so it does not burn.  Stir in the 1 c. reserved watermelon juice, lime juice and lime peel.  Add crushed red pepper, hot pepper sauce and salt.  Mix and taste.  Adjust seasoning as desired; remove from heat.

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