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Name: Spatchcock Coriander Lemon Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 2 tbsp Extra virgin olive oil; 1 tbsp Lemon rind grated; 1 tbsp Lemon Juice; 2 tsp Ground Coriander; 1 tsp Fennel seeds crushed; 3/4 tsp Salt; pinch Turmeric; pinch Cayenne pepper; 2 cloves Garlic minced; 1 Shallots minced; 3 lb Chicken

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INGREDIENTS

2 tbsp Extra virgin olive oil
1 tbsp Lemon rind ; grated
1 tbsp Lemon Juice
2 tsp Ground Coriander
1 tsp Fennel seeds ; crushed
3/4 tsp Salt
pinch Turmeric
pinch Cayenne pepper
2 cloves Garlic ; minced
1 Shallots minced
3 lb Chicken

INSTRUCTIONS

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.

NOTES

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Spatchcock Coriander Lemon Chicken

2 tbsp Extra virgin olive oil
1 tbsp Lemon rind grated
1 tbsp Lemon Juice
2 tsp Ground Coriander
1 tsp Fennel seeds crushed
3/4 tsp Salt
 pinch Turmeric
 pinch Cayenne pepper
2 cloves Garlic minced
1 Shallots minced
3 lb Chicken

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.

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Nutrition

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Serving Size: 1 Serving (368g)
Recipe Makes: 4 Servings

Calories: 807
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 %
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: 807

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