Chicken Grilled: Spanish-Style Grill-Roasted Chicken

posted by Terrytx 07-15-103 7:46 AM

* Exported from MasterCook *
Spanish-Style Grill-Roasted Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Grilling Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon ground cumin
3 tablespoons honey
2 cloves garlic, minced
1/4 teaspoon salt, or to taste
freshly ground black pepper
1 (3-4 pound) chicken
4 tablespoons extra virgin olive oil, divided
3 tablespoons sherry vinegar, divided

Mix cumin, honey, garlic, salt and pepper in a small bowl. Remove giblets from cavity of chicken; discard liver and reserve giblets for another use, such as broth. Remove any visible fat from chicken. Separate the skin from the breast meat with your fingers. Rub some of the honey mixture between skin and meat, as far into the breast as possible without tearing the skin or piercing the meat. Place the chicken in a large sealable plastic bag. Whisk 3 tablespoons oil and 2 tablespoons vinegar into the remaining honey mixture and pour over the chicken. Seal the bag and turn to coat the chicken with marinade. Refrigerate for at least 1 hour or for up to 6 hours, turning from time to time.

Prepare the grill for indirect cooking. Coat a roasting rack with with cooking spray.

Mix the remaining 1 tablespoon oil and 1 tablespoon vinegar in a small bowl. Remove the chicken from the marinade (discard marinade), place it on the prepared rack and place the rack in the roasting pan. Tuck wing tips under and tie drumsticks together, if desired.
Place the roasting pan over the unheated portion of the grill. Cover the grill and cook, rotating the chicken and basting with the oil-vinegar mixture every 1/2 hour, until the chicken is cooked through, 1 to 1 1/2 hours. An instant-read thermometer should register 170 degrees in the breast and 180 degrees in the thickest part of the thigh; the juices from the cavity should run clear. Transfer the chicken to a carving board, tent with foil and let it rest for 10 minutes. Remove skin and carve.

per serving: 243 cal, 9g fat, 113mg chol, 4g carb, 35g pro, 0g fiber, 171mg sod

Source: Eating Well-summer/03

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