Jerk Chicken On The Grill

(CBS)  As one of Food & Wine's Best New Chefs, it was no problem for Brad Thompson to take The Saturday Early Show's Chef on a Shoestring challenge. He is preparing a Father's Day menu for four, on a $40 budget.

Though chef Thompson specializes in fine French cuisine, he turns his talents to the grill and cooks up a casual menu: Watermelon and Ginger Limeade, Curried Vegetable Salad, Jerk Grilled Chicken with Corn on the Cob and Berry Dessert Parfaits.

Chef Thompson heads the kitchen at Mary Elaine's at The Phoenician resort in Scottsdale Ariz. Both the restaurant and its young chef have both won a variety of awards, including the Five-Diamond designation by the American Automobile Association and the Grand Award from Wine Spectator magazine.

The following are his recipes:

Watermelon and Ginger Limeade

Ingredients:
1/4 cup water
1/8 cup of sugar
3/4 tablespoons grated fresh ginger
4 cups cubed seedless watermelon, plus 4 small wedges, for garnish (from a 4-to 6-pound watermelon)
1/4 cup fresh lime juice

Method:

1. In a small saucepan, combine the water, sugar and ginger and bring to a boil. Cover and simmer over low heat for 10 minutes. Strain the ginger syrup into a small bowl.
   
   
2. Puree the cubed watermelon in a food processor. Strain the puree through a fine sieve set over a bowl. Stir in the ginger syrup and the lime juice.
   
   
3. Fill 4 tall glasses with ice and add the limeade. Garnish with melon wedges and serve.

Add a splash of rum, if desired.

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