Grilled Chicken with Watermelon Glaze, and Mojito Freeze

Grilled Chicken with Watermelon Glaze
From Better Homes and Gardens Magazine June 2010

1 recipe Watermelon Glaze
1 whole chicken or 3 ½ lbs. Meaty chicken pieces
½ tsp salt

1. Prepare watermelon glaze (see below) remove 1/3 for serving; set aside
2. Remove chicken from packing and pat dry with paper towels. To butterfly, using poultry or chicken shears cut along each side of the 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. ***
3. Prepare grill for indirect grilling. Brush chicken with olive oil. Season on both sides with salt and black pepper. Place skin-side down on center of grill over indirect medium heat.
4. Grill 25 minutes. Turn chicken over. Brush a little of the remaining 2/3 cup glaze over skin. Grill 25 to 30 minutes more, or until juices run clear and an instant- read thermometer inserted in the thickest part of thigh registers 180 degrees, brushing with gaze 2 more times.
5. 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. Makes 6 servings.
*** I just got chicken breasts at the store and cooked them in the oven in a Pyrex dish because I don’t have a grill yet. It still turned out, but recommend covering the chicken while cooking.

Watermelon Glaze
1 small watermelon
1 12oz. jar of apple jelly
Juice and zest of one small lime
2 tsp red chile flakes
1 tsp jalapeno hot sauce

1. Cut half the watermelon from the rind in chunks (about 4 cups of fruit). Cut the remaining half watermelon into wedges for serving; refrigerate until ready to serve. Place in a food mill, juicer and collect the juice. Or place the 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 and drink or freeze the rest.
2. In small sauce pan melt jelly over low heat, stirring often so it does not burn. Stir 1 cup watermelon juice, the lime juice and zest. Add red chile flakes, jalapeno hot sauce and pinch of salt. Mix to taste. Adjust seasoning as desired; remove from heat.
3. Use warm or let cool and transfer to a clean jar. Glaze will keep, tightly covered, in the refrigerator for up to 2 days.

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Mojito Freeze
By Kraft Foods

1 cup finely crushed pretzels
¼ cup (1/2 stick) butter, melted
1 pkg. (8oz.) Cream Cheese, softened
2/3 cup sugar
Zest and juice from 1 large lime
2 Tbsp finely chopped fresh mint
2 cups thawed Cool Whip Whipped Topping, divided

Mix pretzel crumbs and butter, Press into bottom of plastic wrap-lined 9 inch round pan. Freeze until ready to use.
Beat cream cheese, sugar, zest, juice and mint with mixer until well blended. Whisk in 1 ½ cups Cool Whip; spoon over crust.
Freeze 4 hours. Serve with remaining Cool Whip
Serves 10