Spiced Spatchcock Chicken
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Spiced Spatchcock Chicken
Photography by Jodi Pudge
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 373373 cal |
| pro | 32 g32g pro |
| total fat | 26 g26g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 1 g1g carb |
| fibre | 1 g1g fibre |
| chol | 119 mg119mg chol |
| sodium | 390 mg390mg sodium |
| potassium | 401 mg401mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 1212 iron |
| vit A | 66 vit A |
| vit C | 22 vit C |
| folate | 44 folate |
- Preparation time: 10 minutes
- Cook time : 45 minutes
- Total time : PT55M
Ingredients
- 2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
- 1-1/2 tsp turmeric 1-1/2 tsp turmeric
- 1 tsp pepper 1 tsp pepper
- 3/4 tsp ground allspice 3/4 tsp ground allspice
- 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp cayenne pepper 1/4 tsp cayenne pepper
- 3 lb whole chickens 3 lb whole chickens
- Lime wedges Lime wedges
Preparation
In large bowl, combine oil, turmeric, pepper, allspice, cinnamon, salt and cayenne pepper; set aside.
Using kitchen shears, cut chicken down each side of backbone; remove backbone. Turn chicken breast side up; press firmly on breastbone to flatten. Add to bowl and rub all over with spice mixture.
Set foil drip pan on 1 burner of 2-burner barbecue or centre burner of 3-burner barbecue; heat remaining burner(s) to medium. Place chicken, bone side down, on greased grill over drip pan. Close lid and grill, turning once, until juices run clear when thigh is pierced, about 45 minutes. (Or, roast in 375°F/190°C oven for 1 hour.) Transfer to cutting board; let stand for 10 minutes before carving. Serve with lime wedges.
Using kitchen shears, cut chicken down each side of backbone; remove backbone. Turn chicken breast side up; press firmly on breastbone to flatten. Add to bowl and rub all over with spice mixture.
Set foil drip pan on 1 burner of 2-burner barbecue or centre burner of 3-burner barbecue; heat remaining burner(s) to medium. Place chicken, bone side down, on greased grill over drip pan. Close lid and grill, turning once, until juices run clear when thigh is pierced, about 45 minutes. (Or, roast in 375°F/190°C oven for 1 hour.) Transfer to cutting board; let stand for 10 minutes before carving. Serve with lime wedges.
Source : Canadian Living Magazine: July 2010
- Keywords : Dinner; Chicken; Olive oil; Grill/Barbecue; 400 calories;
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