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© Meredith Corporation. All rights reserved. Used with permission.
Cut half the watermelon into chunks (about 4 cups of fruit). Cut remaining half into wedges for serving; refrigerate until ready to serve. Place chunks in a food mill or juicer and collect the juice. (Or place chunks in a 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.
In small saucepan, melt jelly over low heat, stirring often so it doesn't burn. Stir in 1 cup watermelon juice, lime juice and zest. Add crushed red pepper, hot sauce and a pinch of salt. Mix and taste. Adjust seasoning as desired; remove from heat.
Use warm, or let cool and transfer to a clean jar. The glaze will keep, tightly covered, in the refrigerator for up to 2 days.
Pat chicken dry with paper towels. To butterfly, use poultry or kitchen shears to 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.
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.
Grill 25 minutes. Turn chicken over. Reserve 1/3 cup of the glaze; 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 2 more times.
Remove chicken from grill; brush with the reserved 1/3 cup glaze and let rest 10 minutes. Cut chicken into pieces. Serve with fresh watermelon wedges and sprinkle with herbs.