Spicy Orange Paprika-Grilled Chicken
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Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving | - |
| without skin : about | - |
| cal | 277 |
| pro | 29 g |
| total fat | 15 g |
| sat. fat | 4 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 102 mg |
| sodium | 520 mg |
| potassium | 388 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 11% |
| vit A | 10% |
| vit C | 8% |
| folate | 5% |
Suggested Recipes
-
3 lb (1.5 kg) chicken, cut in half
1 tbsp (15 mL) each grated orange rind and orange juice
1 tbsp (15 mL) extra-virgin olive oil
1 tbsp (15 mL) liquid honey
2 tsp (10 mL) paprika
1 tsp (5 mL) each ground coriander and ground ginger
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) cayenne pepper
2 small cloves garlic, minced
Preparation:
Place chicken in shallow dish. In bowl, whisk together orange rind and juice, oil, honey, paprika, coriander, ginger, salt, cayenne and garlic; brush over chicken. Cover and refrigerate for 10 minutes or for up to 24 hours.
Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue. Brush grill over unlit burner with oil.
Place chicken, bone side down, on greased grill. Close lid and grill, turning once, until juices run clear when thigh is pierced, about 45 minutes. Move any pieces that need more crisping (without overbrowning) over direct heat.
Transfer to cutting board. Let stand for 10 minutes before carving.
Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue. Brush grill over unlit burner with oil.
Place chicken, bone side down, on greased grill. Close lid and grill, turning once, until juices run clear when thigh is pierced, about 45 minutes. Move any pieces that need more crisping (without overbrowning) over direct heat.
Transfer to cutting board. Let stand for 10 minutes before carving.
Tags:
Main Course; Poultry-Chicken; Fruits; BBQ/Grill; Make It Tonight;
Source
Canadian Living Magazine: June 2009
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