This ad will not print with your recipe
Print Options
Font Size
EatingWell
Butterflied Grilled Chicken with a Chile-Lime Rub
A quick and efficient way to cook a whole bird on the grill is to butterfly, or "spatchcock" it. When cooking a whole chicken on the grill, try searing the chicken first over direct heat then finish cooking over indirect heat (as instructed in this recipe). That way you avoid the all too common problem when grilling--chicken burned on the outside and raw in the center. For best flavor, let the chicken marinate in the rub overnight in the refrigerator. Serve with lime wedges and fresh salsa.
Bruce Aidells

Ingredients
Directions
Tips
Kitchen Tip: A nonreactive bowl or pan--stainless-steel, enamel-coated or glass--is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.
Nutrition Facts
Per Serving:
212 calories; protein 28.3g; carbohydrates 4g; dietary fiber 2g; sugars 0.5g; fat 9g; saturated fat 1.7g; cholesterol 87.7mg; vitamin a iu 1274.5IU; vitamin c 3.6mg; folate 12.3mcg; calcium 42.5mg; iron 2.4mg; magnesium 39.7mg; potassium 425.2mg; sodium 498.5mg; thiamin 0.1mg.
Exchanges:
4 lean meat, 1 fat
This ad will not print with your recipe
Ads will not print with your recipe Advertisement