- Portion size 4 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon grated lemon rind
- 1 tablespoon lemon juice
- 2 teaspoons ground coriander
- 1 teaspoon fennel seeds crushed
- 3/4 teaspoons salt
- 1 pinch turmeric
- 1 pinch cayenne pepper
- 2 garlic cloves minced
- 1 shallot minced
- 3 lbs chickens
Method
Combine oil, lemon rind and juice, coriander, fennel seeds, salt, turmeric, cayenne, garlic and shallot; set aside.Using kitchen shears, cut chicken down each side of backbone; remove backbone and save for stock. Turn chicken breast side up; press firmly on breastbone to flatten. Tuck wings behind back. Place in shallow glass dish; brush with lemon mixture. Cover and refrigerate for at least 1 or for up to 24 hours.
Set foil drip pan over 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.
Transfer to cutting board and tent with foil; let stand for 10 minutes before carving.
Nutritional facts Per serving: about
- Sodium 533 mg
- Protein 33 g
- Calories 377.0
- Total fat 26 g
- Potassium 407 mg
- Cholesterol 119 mg
- Saturated fat 6 g
- Total carbohydrate 2 g
%RDI
- Iron 10.0
- Fibre 0.0
- Folate 4.0
- Sodium 0.0
- Sugars 0.0
- Calcium 3.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 6.0
- Vitamin C 7.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0
