This Grilled Chicken with Watermelon Glaze Is the Star of Your Summer Dinner
When the warmer weather hits, watermelon and chicken are often on our menus. Instead of serving grilled chicken and watermelon slices on the same table, try fusing the two into a signature dish for your cookout. It only takes about 20 minutes to prep an entire chicken (or meaty pieces) for the grill. For a new grilled chicken recipe to serve the family that will become a requested favorite, give this watermelon chicken a try.
Tips for the Best Grilled Chicken with Watermelon Glaze
Prep the Chicken: If you want to use a whole chicken, we found the quickest and most efficient way to make this recipe is by spatchcocking the chicken first. Also known as butterflying, this technique requires removing the chicken's backbone so it can lay flat while cooking for a more even cooking time that yields a juicy bird. Be sure to pat the bird dry so the sauce sticks to the meat.
Cut the Watermelon: Start by cutting the watermelon in half. Remove the rind and about 4 cups of fruit for the sauce. Cut the remaining watermelon as desired to serve with the meal.
Fire Up the Grill: Prepare the grill for indirect grilling. This method positions the fire to one side or the ends of the grill. The chicken will grill covered over the unlit part so the chicken will cook evenly on all sides.
Grilled Chicken with Watermelon Glaze Ingredients
- Chicken: You can use a whole chicken or a variety of meaty chicken pieces such as bone-in chicken breasts, thighs, legs, or quarters.
- Watermelon: For the sweetest results, choose a small watermelon that is ripe and juicy.
- Apple Jelly: This fruit spread is a secret ingredient to adding sweetness to the watermelon chicken. If you can't find it, try swapping in apricot preserves.
- Lime: The zest and juice add puckery flavor. Use a lemon if you don't have a lime on hand.
- Crushed Red Pepper: We put a couple of teaspoons of these pepper flakes in the mix for some heat. You can omit or reduce the amount to fit your heat tolerance.
- Hot Sauce: Bottled hot sauce adds tang and heat to the watermelon glaze. Add more or less of your favorite brand to taste.
Ingredients
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1 whole chicken or 3-1/2 pounds meaty chicken pieces
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½ teaspoon kosher salt
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Snipped fresh herbs (optional)
Watermelon Glaze
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½ of a small watermelon (about 4 cups)
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12 ounce jar apple jelly
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Peel and juice from 1 small lime
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2 teaspoon crushed red pepper
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1 teaspoon bottled hot pepper sauce
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Pinch of salt
Directions
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Prepare Watermelon Glaze (recipe below); reserve 1/3 cup of the glaze.
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Pat chicken dry with paper towels. To spatchcok chicken, use poultry or kitchen shears to cut along each side of backbone and 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.
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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. Cover and grill for 25 minutes. Turn chicken over. Brush a little of the remaining 2/3 cup glaze on skin. Cover and grill for 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.
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Remove chicken from grill; brush with the reserved 1/3 cup 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.
Watermelon Glaze
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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). Place in a food mill or juicer and collect the juice. Or place watermelon chunks in blender. Cover and 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.
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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 crushed red pepper, hot pepper sauce, and salt. Mix and taste. Adjust seasoning as desired; remove from heat.
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Use glaze warm, or let it cool and transfer to a clean jar. Glaze will keep, tightly covered, in the refrigerator for up to 2 days.
Nutrition Facts (per serving)
| 539 | Calories |
| 27g | Fat |
| 39g | Carbs |
| 35g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 539 | |
| % Daily Value * | |
| Total Fat 27g | 35% |
| Saturated Fat 8g | 40% |
| Cholesterol 135mg | 45% |
| Sodium 313mg | 14% |
| Total Carbohydrate 39g | 14% |
| Total Sugars 30g | |
| Protein 35g | 70% |
| Vitamin C 24.2mg | 27% |
| Calcium 40.4mg | 3% |
| Iron 2.3mg | 13% |
| Potassium 641mg | 14% |
| Folate, total 20.2mcg | |
| Vitamin B-12 0.5mcg | |
| Vitamin B-6 0.8mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.