Ease of preparation rating: Medium
Yield: 6 servings
INGREDIENTS:
4 x half chickens, 6-8 ounce each (170-226 g), bone-in, skin on
4 squares of foil
4 bricks
Oil, for grill
Rub
2 teaspoons (10 ml) ground cumin
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) cinnamon
1 teaspoon (5 ml) red chili pepper flakes
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) ground black pepper
Marinade
3 tablespoons (45 ml) chopped fresh cilantro
Juice of 3 limes
2 tablespoons (30 ml) olive oil
Watermelon Salsa
2 cups (480 ml) diced watermelon
½ peeled cucumber, diced
¼ diced red onion
2 tablespoons (30 ml) fresh lime juice
2 tablespoons (30 ml) chopped fresh mint
1 tablespoon (15 ml) finely diced jalapeno (seeded)
½ teaspoon (2.5 ml) honey
METHOD:
For salsa, mix together watermelon, cucumber, red onion, lime juice, mint, jalapeno, and honey. Refrigerate until ready to use.
To prepare the rub, combine all ground cumin, ground coriander, cinnamon, red chili pepper flakes, salt, and ground black pepper in a small bowl and mix evenly.
Rinse chicken well, pat dry and place on a baking tray.
Applying slight pressure, rub the mixture all over the chicken.
Place rubbed chicken in a sealable bag and sprinkle with cilantro, lime juice, and olive oil. Marinate chicken for 1 hour in the refrigerator.
Remove the chicken and allow to come to room temperature. Preheat grill to medium-high 375-400 F (190-205 C). Oil grill to prevent sticking.
Place chicken breast on the grill, skin side down, on a diagonal.
Place foil sheet over chicken. Lay brick evenly on top.
Cook for 2-3 minutes and then give the chicken a quarter turn.
Replace the bricks and continue to cook a further 2-3 minutes.
Flip the chicken, and continue to cook a further 10 – 12 minutes, again rotating the breasts a quarter turn after a few minutes. Cook until the internal temperature reaches 165 F (74 C).
Remove bricks, then remove chicken and allow meat to rest under foil for 10 minutes before serving with Watermelon Salsa.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
