Spiced Spatchcock Chicken - 1g Carbs, 1g Fiber
From: Canadian Living Magazine - July 2010
By The Canadian Living Test Kitchen
Preparation time: 10 minutes
Cook time: 45 minutes
Servings: 4
2 Tbsp extra-virgin olive oil
1 1/2 tsp turmeric
1 tsp pepper
3/4 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp cayenne pepper
3 lb whole chickens
Lime wedges
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 center 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 degrees F/190 degrees C oven for 1 hour.) Transfer to cutting board; let stand for 10 minutes before carving.
Serve with lime wedges.
Servings: 4
Nutrition per Serving:
373 Calories, 26g Total Fat, 6g Sat. Fat, 119mg Cholesterol, 32g Protein,
1g Carbs, 1g Fiber, 390mg Sodium, 401mg Potassium
