Butterflied Grilled Chicken with a Chile-Lime Rub (Trillium1204)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 tablespoons chile powder, preferably New Mexico chile, or Hungarian paprika2 tablespoons extra-virgin olive oil 2 teaspoons freshly grated lime zest3 tablespoons lime juice1 tablespoon minced garlic1 teaspoon ground coriander1 teaspoon ground cumin1 teaspoon dried oregano1 1/2 teaspoons kosher salt1 teaspoon freshly ground pepperPinch of ground cinnamon6 (4-ounce) boneless skinless chicken breast
1. Combine chile powder (or paprika) and oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper and cinnamon to form a wet paste.
2. Generously smear the spice rub all over the chicken piecesunder and over the skin and on the interior of the bird. Place in a nonreactive baking dish (see Tip). Cover with plastic wrap and refrigerate overnight or up to 24 hours.
3. Preheat half the grill to medium-high (or build a medium-high heat fire on one side of a charcoal grill).
4. Leave all the spice rub on the chicken. Place the chicken over the heat and grill until done, about 30 minutes. Transfer to a platter and let rest for 5 to 10 minutes before carving.
Tips & Notes
Kitchen Tip: A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.
Number of Servings: 6
Recipe submitted by SparkPeople user TRILLIUM1204.
2. Generously smear the spice rub all over the chicken piecesunder and over the skin and on the interior of the bird. Place in a nonreactive baking dish (see Tip). Cover with plastic wrap and refrigerate overnight or up to 24 hours.
3. Preheat half the grill to medium-high (or build a medium-high heat fire on one side of a charcoal grill).
4. Leave all the spice rub on the chicken. Place the chicken over the heat and grill until done, about 30 minutes. Transfer to a platter and let rest for 5 to 10 minutes before carving.
Tips & Notes
Kitchen Tip: A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.
Number of Servings: 6
Recipe submitted by SparkPeople user TRILLIUM1204.
Nutritional Info Amount Per Serving
- Calories: 168.0
- Total Fat: 4.3 g
- Cholesterol: 65.7 mg
- Sodium: 499.9 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 1.6 g
- Protein: 26.9 g
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