Combine oil, lemon rind and juice, coriander, fennel seeds, salt, turmeric, cayenne, garlic and shallot; set aside.
Using kitchen shears, cut chicken down each side of backbone; remove backbone and save for stock. Turn chicken breast side up; press firmly on breastbone to flatten. Tuck wings behind back. Place in shallow glass dish; brush with lemon mixture. Cover and refrigerate for at least 1 or for up to 24 hours.
Set foil drip pan over 1 burner of 2 burner barbecue or centre 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.
Transfer to cutting board and tent with foil; let stand for 10 minutes before carving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (368g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 524 (65%)|
|Amt Per Serving||% DV|
|Total Fat 58.2g||78 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 26.2g|
|Polyunsanturated Fat 11.8g|
|Cholesterol 255.1mg||79 %|
|Sodium 677mg||23 %|
|Potassium 722.4mg||19 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 3.1g|
|Protein 63.9g||91 %|
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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: 807
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