I start with a nice plump 5 pound bird.
I split it and debone the breast.
Prepare the brine:
one quart of water
1/2 cup granulated sugar
1/2 cup Kosher salt
1 TBS Mister Bob’s Blue Ribbon Spice Rub
Fully submerge the chicken in the brine and cover with two trays of ice cubes to quickly chill it down. Then it goes into the refrigerator for four hours.
When time is up, it comes out of the brine and is rinsed, patted dry and placed in a ZipLoc bag and doused in marinade. In this case I’m using one of my personal favorites, Stubbs Chicken Marinade. This goes back in the refrigerator for another four hours.
I set the Weber Kettle for direct and indirect cooking. I use the cast iron grate from my Weber gas grill for better marking.
I get the grill running at about 325 degrees, give the bird a healthy coating of Plowboys Yardbird Rub, and put it on (indirect) for about an hour and a half with the lid on.
When the internal temperature of the breast reaches about 150 degrees, I start grilling the fruit.
Then I finish off the chicken on direct heat.
Grilled pineapple is great unseasoned, but I think the watermelon needs some salt (pepper optional). Here’s how it all turned out, enjoy!