Per Serve. 978 kilojoules, 41g protein, 7g total fat (2g sta fat), 2g carbohydrate (2g sugar), 1g fibre, 505mg sodium.

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Name: Adobo-marinated butterfried chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 each dried ancho chilli split, seeded (can replace with 4 long red chillies); 3 each Garlic cloves peeled; 1/3 cup Orange juice 80ml; 1 tablespoon salt; 1/2 tablespoon sugar; 1/4 tablespoon Dried oregano; 1/4 tablespoon Ground cumin; 1.8 kg Chicken whole; 1 each Lime Juice juice of 1 lime; 3 each Lime cut into halves

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INGREDIENTS

2 each dried ancho chilli ; split, seeded (can replace with 4 long red chillies)
3 each Garlic cloves ; peeled
1/3 cup Orange juice ; 80ml
1 tablespoon salt
1/2 tablespoon sugar
1/4 tablespoon Dried oregano
1/4 tablespoon Ground cumin
1.8 kg Chicken whole
1 each Lime Juice ; juice of 1 lime
3 each Lime ; cut into halves

Servings

INSTRUCTIONS

1. Preheat a barbecue on highCook chillies, pressing down with a spatula, for 1-2 mins, until blistered. Place in a bowl with cold water to cover. Soak for 30 mins, until soft.

2. Drain chilli, discard liquid. Place in a blender with garlic, orange juice, salt, sugar, oregano, cumin and 1/2 cup of water. Blend until smooth.

3. Using a knife or poultry scissors, cut chicken through breastbone. Open out, turn over and using the heel of your hand, flatten along backbone. Score skin and flesh. Place in a shallow dish and brush marinade over chicken. Cover and refrigerate for 1 hr, to marinate.

4. Cook chicken on barbecue on high for 40 mins, turning and basting with marinade, until cooked through. Add lime halves fir the last minute of cooking. Cut chicken into pieces and pour over lime juice. Serve with grilled lime.

NOTES

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Adobo-marinated butterfried chicken

2 each dried ancho chilli split, seeded (can replace with 4 long red chillies)
3 each Garlic cloves peeled
1/3 cup Orange juice 80ml
1 tablespoon salt
1/2 tablespoon sugar
1/4 tablespoon Dried oregano
1/4 tablespoon Ground cumin
1.8 kg Chicken whole
1 each Lime Juice juice of 1 lime
3 each Lime cut into halves

1.  Preheat a barbecue on highCook chillies, pressing down with a spatula, for 1-2 mins, until blistered.  Place in a bowl with cold water to cover.  Soak for 30 mins, until soft.

2.  Drain chilli, discard liquid.  Place in a blender with garlic, orange juice, salt, sugar, oregano, cumin and 1/2 cup of water.  Blend until smooth.

3.  Using a knife or poultry scissors, cut chicken through breastbone.  Open out, turn over and using the heel of your hand, flatten along backbone.  Score skin and flesh.  Place in a shallow dish and brush marinade over chicken.  Cover and refrigerate for 1 hr, to marinate.

4.  Cook chicken on barbecue on high for 40 mins, turning and basting with marinade, until cooked through.  Add lime halves fir the last minute of cooking.  Cut chicken into pieces and pour over lime juice.  Serve with grilled lime.

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Nutrition

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Serving Size: 1 Serving (366g)
Recipe Makes: 6 Servings

Calories: 688
Calories from Fat: 409 (59%)

Amt Per Serving		% DV

	Total Fat 45.5g	61 %
	Saturated Fat 13g	65 %
	Monounsaturated Fat 18.8g
	Polyunsanturated Fat 9.8g
Cholesterol 225mg		69 %
Sodium 213.1mg		7 %
Potassium 690.7mg		18 %
Total Carbohydrate 11.9g		4 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 9.7g
Protein 56.7g		81 %
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.

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Calories per serving: 688

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