SPICE-RUBBED BEER-CAN CHICKEN WITH POTATOES AND SWEET PEPPERS
Provided by Melissa Clark
Categories dinner, easy, weekday
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare grill for indirect heat: if using gas, heat one side to medium high for 10 minutes, leaving other side off. If using charcoal, mound and light coals on one side.
- Season chicken generously inside and out with salt and pepper. Mix mayonnaise with spices and hot sauce to taste. Slather all but 2 tablespoons of mayonnaise mixture over chicken, including cavity.
- Open beer and drink or pour out half. Lower chicken over can so that can is inside chicken cavity. Chicken should be upright. Place chicken on unlit side and cover grill. Cook for 30 minutes. Meanwhile, toss potatoes with remaining mayonnaise and a pinch of salt. Toss peppers with olive oil, salt and pepper.
- When chicken has cooked for 30 minutes, set potatoes on grill, also on unlit side. If using charcoal, add more coals. Let both cook for 30 minutes more. When done, potatoes should be soft and golden; chicken skin should be brown (around 75 minutes, depending on your grill). If necessary, move both to lighted side to brown further.
- When chicken is done, very carefully remove can (hold chicken with tongs and use an oven mitt to pull out can). Let chicken rest for 5 minutes. Meanwhile, grill peppers for about 2 to 3 minutes each side.
- Carve chicken and garnish with lime wedges and basil before serving with potatoes and peppers.
Nutrition Facts : @context http, Calories 1274, UnsaturatedFat 74 grams, Carbohydrate 31 grams, Fat 99 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 21 grams, Sodium 1843 milligrams, Sugar 1 gram, TransFat 0 grams
SPICE-RUBBED SPATCHCOCKED CHICKEN
A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren't up for spatchcocking your own bird, you can ask your butcher to do it for you.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 3h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
- In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
- Heat oven to 425 degrees. If the chicken isn't on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
- Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.
Nutrition Facts : @context http, Calories 639, UnsaturatedFat 28 grams, Carbohydrate 4 grams, Fat 44 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 13 grams, Sodium 1000 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED CHICKEN RUB
Herb and smokey spice blend that complements chicken.
Provided by Semigourmet
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.
Nutrition Facts : Calories 19.9 calories, Carbohydrate 4.4 g, Fat 0.3 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 976.6 mg, Sugar 0.9 g
CHICKEN SPICE RUB
This rub makes chicken unbelieveably tender, moist and tasty. For best flavor refrigerate the spiced chicken overnight.
Provided by christina white
Categories Spicy
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a bowl.
- Rub all over chicken.
- Refrigerate chicken for at least one hour or preferably overnight.
- Grill or bake as usual.
- Enough spice for one large chicken, 4 large chicken breasts on the bone or 2 cornish hens.
Nutrition Facts : Calories 16.8, Fat 0.2, Sodium 1164.8, Carbohydrate 3.9, Fiber 0.7, Sugar 2.5, Protein 0.4
SPICE RUBBED CHICKEN
Trying to come up with a way to make boneless, skinless chicken breasts more appealing, without adding tons of fat. In my opinion, this one was a success :-)
Provided by Cindy Starke
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim chicken of visible fat.
- Mix dry ingredients together and rub on chicken.
- Spray large, nonstick skillet with cooking spray.
- Heat over high heat until just smoking.
- Add chicken.
- Immediately reduce heat to medium and let cook for 3-4 minutes.
- Turn chicken and cook until done through, 4-5 minutes more.
- Top with fruit salsa, regular salsa, guacomole or another sauce, if desired.
Nutrition Facts : Calories 190.4, Fat 2.1, SaturatedFat 0.4, Cholesterol 65.8, Sodium 665.9, Carbohydrate 15.3, Fiber 0.5, Sugar 13.4, Protein 26.9
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