Close
Prep Time:40 minsAdditional Time:8 hrs 50 minsTotal Time:9 hrs 30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:40 minsAdditional Time:8 hrs 50 minsTotal Time:9 hrs 30 minsServings:6Yield:6 servings
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:8 hrs 50 mins
Additional Time:
8 hrs 50 mins
Total Time:9 hrs 30 mins
Total Time:
9 hrs 30 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonssmoked paprika1teaspoonground cumin1teaspoonground cinnamon½teaspoonground ginger½teaspoonblack pepper¼teaspooncayenne pepper1 ½teaspoonskosher salt, divided1(3 1/2) poundwhole chicken1tablespoonolive oilLime wedges
Cook Mode(Keep screen awake)
Ingredients
2teaspoonssmoked paprika
1teaspoonground cumin
1teaspoonground cinnamon
½teaspoonground ginger
½teaspoonblack pepper
¼teaspooncayenne pepper
1 ½teaspoonskosher salt, divided
1(3 1/2) poundwhole chicken
1tablespoonolive oil
Lime wedges
DirectionsStir together paprika, cumin, cinnamon, ginger, black pepper, cayenne, and 1 teaspoon of the salt in a small bowl. If applicable, remove giblets from chicken and reserve for another use. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone; remove backbone. (Discard backbone, or reserve for stock.) Turn chicken to face breast side up; open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks. Tuck wing tips under chicken. Drizzle oil evenly over both sides of chicken; sprinkle all over with spice mixture. Place in a large ziplock plastic bag; seal and refrigerate at least 8 hours or up to 24 hours.Remove chicken from refrigerator; let stand at room temperature 15 minutes. Preheat a gas grill to medium-low (300 degrees F to 350 degrees F) on one side, or push hot coals to one side of a charcoal grill. Place chicken, skin side down, on oiled grates over lit side of grill. Place a very heavy skillet or aluminum foil-wrapped brick on chicken to flatten. Grill chicken, covered, until well browned, 6 to 7 minutes. Turn chicken over; move to unlit side of grill. Place skillet or brick on chicken to flatten. Cover and grill until a thermometer inserted into thickest part of breast registers 165 degrees F, about 35 minutes. Remove from grill; let rest 10 minutes. Cut chicken into pieces. Sprinkle with remaining 1/2 teaspoon salt; serve with lime wedges.Originally appeared: EatingWell.com, October 2019
Directions
Stir together paprika, cumin, cinnamon, ginger, black pepper, cayenne, and 1 teaspoon of the salt in a small bowl. If applicable, remove giblets from chicken and reserve for another use. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone; remove backbone. (Discard backbone, or reserve for stock.) Turn chicken to face breast side up; open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks. Tuck wing tips under chicken. Drizzle oil evenly over both sides of chicken; sprinkle all over with spice mixture. Place in a large ziplock plastic bag; seal and refrigerate at least 8 hours or up to 24 hours.Remove chicken from refrigerator; let stand at room temperature 15 minutes. Preheat a gas grill to medium-low (300 degrees F to 350 degrees F) on one side, or push hot coals to one side of a charcoal grill. Place chicken, skin side down, on oiled grates over lit side of grill. Place a very heavy skillet or aluminum foil-wrapped brick on chicken to flatten. Grill chicken, covered, until well browned, 6 to 7 minutes. Turn chicken over; move to unlit side of grill. Place skillet or brick on chicken to flatten. Cover and grill until a thermometer inserted into thickest part of breast registers 165 degrees F, about 35 minutes. Remove from grill; let rest 10 minutes. Cut chicken into pieces. Sprinkle with remaining 1/2 teaspoon salt; serve with lime wedges.
Stir together paprika, cumin, cinnamon, ginger, black pepper, cayenne, and 1 teaspoon of the salt in a small bowl. If applicable, remove giblets from chicken and reserve for another use. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone; remove backbone. (Discard backbone, or reserve for stock.) Turn chicken to face breast side up; open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks. Tuck wing tips under chicken. Drizzle oil evenly over both sides of chicken; sprinkle all over with spice mixture. Place in a large ziplock plastic bag; seal and refrigerate at least 8 hours or up to 24 hours.
Remove chicken from refrigerator; let stand at room temperature 15 minutes. Preheat a gas grill to medium-low (300 degrees F to 350 degrees F) on one side, or push hot coals to one side of a charcoal grill. Place chicken, skin side down, on oiled grates over lit side of grill. Place a very heavy skillet or aluminum foil-wrapped brick on chicken to flatten. Grill chicken, covered, until well browned, 6 to 7 minutes. Turn chicken over; move to unlit side of grill. Place skillet or brick on chicken to flatten. Cover and grill until a thermometer inserted into thickest part of breast registers 165 degrees F, about 35 minutes. Remove from grill; let rest 10 minutes. Cut chicken into pieces. Sprinkle with remaining 1/2 teaspoon salt; serve with lime wedges.
Originally appeared: EatingWell.com, October 2019
Rate ItPrint
Nutrition Facts(per serving)226Calories8gFat1gCarbs36gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
