Grilled Chicken with Watermelon Jam Glaze
1 Jar of O-Town Kitchen Watermelon Jam
1 whole chicken or 3-1/2 pounds meaty chicken pieces
1/2 teaspoon kosher salt Snipped fresh herbs (optional)
Prepare Watermelon Jam; reserve 1/3 cup of the jam for 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.