Spatchcock Coriander Lemon Chicken
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 377 |
| pro | 33 g |
| total fat | 26 g |
| sat. fat | 6 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 119 mg |
| sodium | 533 mg |
| potassium | 407 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 10 |
| vit A | 6 |
| vit C | 7 |
| folate | 4 |
- Portion size: 4
Ingredients
- 2 tbsp 2tbspextra-virgin olive oil
- 1 tbsp 1tbspgrated lemon rind
- 1 tbsp 1tbsplemon juice
- 2 tsp 2tspground coriander
- 1 tsp 1tspfennel seeds, crushed
- 3/4 tsp 3/4tspsalt
- 1 pinch 1pinchturmeric
- 1 pinch 1pinchcayenne pepper
- 2 2garlic clovegarlic cloves, minced
- 1 1shallotshallots, minced
- 3 lb 3lbchicken
Preparation
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.
Source : Canadian Living Magazine: July 2009
