Spend some time grilling outside and enjoy this fresh chicken dinner with your family. A homemade sweet and spicy Watermelon Glaze makes this our favorite summer grilled chicken dinner.
1 - recipe Watermelon Glaze
1 - whole chicken or 3-1/2 pounds meaty chicken pieces
1/2 - teaspoon kosher salt
Snipped fresh herbs (optional)
Prepare Watermelon Glaze; reserve 1/3 cup of the glaze.
Pat chicken dry with paper towels. To butterfly chicken,* using poultry or kitchen shears, 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. 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 degrees F, brushing with glaze two more times.
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.
FROM THE TEST KITCHEN
Butterflying makes it easy to cook a whole chicken on the grill. Kitchen or poultry shears are the best tool for the job. Make a cut about 1-1/2 inches apart on both sides of the backbone, cutting all the way down, and remove backbone.
This method positions the fire to one side or both ends of the grill. Food sits over the unlit part, and the grill is covered so the food cooks from all sides. This is best for thicker cuts that need longer cooking, such as roasts and ribs.