Text 14055, 70 rader
Skriven 2014-06-10 19:49:07 av Dave Drum (1:18/200)
Ärende: Chile 6513
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Chicken w/Watermelon Glaze
 Categories: Poultry, Fruits, Chilies
      Yield: 6 Servings
 
MMMMM---------------------------GLAZE--------------------------------
      4 c  (to 5 c) watermelon chunks
     12 oz Jar apple jelly
      1 sm Lime; juice & zest
      2 ts Red chile flakes
      1 ts Jalapeno hot sauce
        pn Salt

MMMMM--------------------------CHICKEN-------------------------------
  3 1/2 lb Meaty chicken pieces
    1/2 ts Kosher salt
           Snipped fresh herbs; (opt)
 
  Prepare Watermelon Glaze: Cut half of a small 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. In small
  saucepan melt apple jelly over low heat, stirring often so
  it doesn't burn. Stir in 1 cup watermelon juice, the juice
  and zest of one small lime. Add red chile flakes, jalapeño
  hot sauce, and a pinch of salt. Mix and taste. Adjust
  seasoning as desired; remove from heat. Use warm, or let
  cool and transfer to a clean jar. Glaze will keep, tightly
  covered, in the refrigerator for up to 2 days.
  
  Remove chicken from packaging and pat dry with paper towels.
  
  Prepare grill for indirect grilling (see below). 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.
  
  Grill 25 minutes. Turn chicken over. Brush a little of the
  remaining 2/3 cup glaze on skin. Grill 25 to 30 minutes
  more, or until juices run clear, brushing with glaze 2 more
  times.
  
  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.
  
  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.
  
  Better Homes & Gardens | July 2011
  
  MM Format by Dave Drum - 12 July 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... So easy, a child could do it. Child sold separately.
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)