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Get Started - 100% free to try - join in 30 secondsTip 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 1-1/2 inches apart on both sides of the backbone, cutting all the way down, and remove backbone.
Note Indirect Grilling:This method positions the fire to one side or both ends of 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 like roasts and ribs.
Servings Per Recipe 6, Calories 539, Protein (gm) 35, Carbohydrate (gm) 39, Fat, total (gm) 27, Cholesterol (mg) 135, Saturated fat (gm) 8, Monosaturated fat (gm) 11, Polyunsaturated fat (gm) 6, Dietary Fiber, total (gm) 1, Sugar, total (gm) 30, Vitamin A (IU) 1701, Vitamin C (mg) 24, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 13, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 1, Sodium (mg) 313, Potassium (mg) 641, Calcium (DV %) 40, Iron (DV %) 2, Percent Daily Values are based on a 2,000 calorie diet
Grilled Chicken with Watermelon Glaze
1 recipe Watermelon Glaze, (see recipe below)
1 whole chicken or 3-1/2 pounds meaty chicken pieces
1/2 teaspoon kosher salt
Snipped fresh herbs (optional)
Watermelon Glaze
1/2 of a small watermelon
1 12 ounce jar apple jelly
Peel and juice from 1 small lime
2 teaspoons crushed red pepper
1 teaspoon bottled hot pepper sauce
Pinch of salt
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