f O O d
GRILLING SHOWDOWN RECIPES
GRILL
MASTERS
WHEN IT COMES TO
PLAYING WITH FIRE,
E L IZ A B E T H K A R M E L
AND
JA M IE
P U R V IA N C E
ARE
ALWAYS UP FOR A
LITTLE FRIENDLY
COMPETITION. VOTE
FOR YOUR FAVORITE
RECIPE AT BHG.COM/
SHOWDOWN.
MEET
JAMIE
Jamie Purviance pulls
in global flavors to
add to classics like
burgers and ribs. “I
look for inspiring
combinations when!
travel. Some of my
best recipes have
come from
reinterpreting a
faraway idea,” says
Jamie, the author of
several grilling books.
MEET
ELIZABETH
“Food is fun, so have
fun with it,” says
Elizabeth Karmel.
Growing up in North
Carolina, she was
raised on pulled pork
BBQ. Later she earned
the nickname “queen
of the grill” as a
leading expert on
grilling and barbecue.
elizabeth’s
GRILLED CHICKEN
WITH WATERMELON
GLAZE
■ ■
i
i
/2
■
PREP:
20
MIN. GRILL:
50
MIN.
recipe Watermelon Glaze
whole chicken or 3/2 lbs. meaty
chicken pieces
tsp. kosher salt
Snipped fresh herbs (optional)
1.
Prepare Watermelon Glaze,
right.
Remove 1
/3 cup for serving; set aside.
2.
Remove chicken from packaging and pat
dry with paper towels. To butterfly, using
poultry or kitchen shears cut along each
side of backbone to remove it (see “butter-
flying chicken,”
right).
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 (see
page
213
) .
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.
4.
Grill 25 minutes. Turn chicken over.
Brush a little of the remaining 2 3
/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.
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.
EACH SERVING
539
cal,
27
g fat,
135
m g chol,
313
m g sodium,
39
g carbo,
1
gfiber,
35
gpro.
WATERMELON GLAZE
PREP:
20
MIN.
1
small watermelon
1
12-oz. jar apple jelly
Juice and zest of one small lime
2
tsp. red chile flakes
1
tsp. jalapeno hot sauce
1.
Cut half of the watermelon from the rind
in chunks (about 4 cups of fruit). Cut
remaining half of watermelon into wedges
for serving; refrigerate until ready to serve.
Place in a food mill or juicer and collect the
juice. Or place 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 saucepan melt jelly over low heat,
stirring often so it doesn’t burn. Stir in 1 cup
watermelon juice, the lime juice, and zest.
Add red chile flakes, jalapeno hot sauce, and
a pinch of
salt.
Mix and 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.
butterflying chicken
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 1/2
inches apart on both
sides of the backbone,
cutting all the way down,
and remove backbone.
204
JUNE 2010
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