Chicken is perfectly seasoned, moist, outside is crispy!
1)Marinate the chix in the brine at least 2 hours.
2)Remove the chix from the brine. Pat dry with paper towels. Put the RUB all over the chix, let stand at least 15 minutes.
3)Preheat the grill to high
4)Turn 1 side of the grill to low, maintain high heat on the other side. Arrange both chicken halves on the low heat section, skin side down. Top the halves with a cast iron skillet and a brick. Cover and grill for 10 minutes, then rotate the chix 45?. Reposition the skillet and brick on the chix; grill for 10 more minutes, or until skin is crispy and brown. Flip the chix over and grill, without weight, for 20-30 minutes, or until it's 180? in the thigh.
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Serving Size: 1 Serving (363g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 401 | ||
Calories from Fat: 194 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 51.8mg | 16 % | |
Sodium 8225.2mg | 284 % | |
Potassium 223.5mg | 6 % | |
Total Carbohydrate 39.3g | 12 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 38.2g | ||
Protein 14.2g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 401
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