Rosemary Grilled Chicken
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings | - |
| without skin : about | - |
| cal | 215 |
| pro | 19 g |
| total fat | 15 g |
| sat. fat | 7 g |
| carb | 0 |
| fibre | 0 |
| chol | 88 mg |
| sodium | 113 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 5 |
| vit A | 10 |
| folate | 3 |
Grilling a whole flattened chicken on a bed of rosemary infuses it with incredible summer flavour. A chive butter under the skin keeps it moist.
Ingredients
Preparation
Soak rosemary sprigs in cold water for 30 minutes.
Meanwhile, in small saucepan or microwaveable bowl, melt together butter, chives, shallot and pepper; set aside.
Using kitchen shears, cut chicken down each side of backbone; remove backbone and wing tips and save for stock. Turn chicken breast side up; press firmly on breastbone to flatten. Tuck wings behind back.
Set foil drip pan over 1 burner of 2-burner barbecue or over centre burner of 3-burner barbecue. Pour water into pan to depth of 1 inch (2.5 cm). Heat remaining burners to medium.
Remove rosemary from water. Place on greased grill over unlit burner; place chicken, bone side down, on rosemary. Brush with about one-third of the butter mixture. Close lid and grill, adjusting heat if necessary to maintain temperature, for 30 minutes.
Brush with half of the remaining butter mixture; turn and brush with remaining butter. Grill until meat thermometer inserted in thickest part of thigh registers 185°F (85°C), about 1 hour.
Transfer to cutting board and tent with foil; let stand for 10 minutes.
Meanwhile, in small saucepan or microwaveable bowl, melt together butter, chives, shallot and pepper; set aside.
Using kitchen shears, cut chicken down each side of backbone; remove backbone and wing tips and save for stock. Turn chicken breast side up; press firmly on breastbone to flatten. Tuck wings behind back.
Set foil drip pan over 1 burner of 2-burner barbecue or over centre burner of 3-burner barbecue. Pour water into pan to depth of 1 inch (2.5 cm). Heat remaining burners to medium.
Remove rosemary from water. Place on greased grill over unlit burner; place chicken, bone side down, on rosemary. Brush with about one-third of the butter mixture. Close lid and grill, adjusting heat if necessary to maintain temperature, for 30 minutes.
Brush with half of the remaining butter mixture; turn and brush with remaining butter. Grill until meat thermometer inserted in thickest part of thigh registers 185°F (85°C), about 1 hour.
Transfer to cutting board and tent with foil; let stand for 10 minutes.
Source : Get Grilling: Summer 2007
- Keywords : Main Course; Chicken; Grill/Barbecue; Butter; Shallots;
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