Agave Grapefruit Chicken
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 343.3
- Total Fat: 16.6 g
- Cholesterol: 103.4 mg
- Sodium: 120.2 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 2.4 g
- Protein: 33.0 g
View full nutritional breakdown of Agave Grapefruit Chicken calories by ingredient
Number of Servings: 6
Ingredients
-
Roasting Chicken - Leave skin and bones intact until done cooking.
Coconut Oil
Agave Nectar, Light
Grapefruits
Ground Cinnamon
Ground Cayenne Pepper
Directions
Preheat oven to 350.
Rinse and pat dry chicken (leave skin and bones intact until done cooking). Set in a glass baking dish.
In a small bowl, mix together 1/3 cup coconut oil, 3 tablespoons light agave nectar, 2 tablespoons cinnamon, and 1 tablespoon cayenne pepper. Set aside.
Next slice up two grapefruits into wedges. Leave skin on.
Squeeze juice from half of 1 grapefruit into small bowl. Set other wedges aside.
Back to the chicken. Cut small slits in the skin (1 on each side of the breast, 1 on each leg, 1 by the neck on the back, and 1 by each wing).
Now, take mixture and rub it all over the outside of the bird and inside each slit and the inside cavity of the bird.
Place the chicken back side up on the baking dish.
Lastly, take the grapefruit wedges and stick the other half of one grapefruit inside the bird. Place the remaining slices around the bird.
Cook for 40 minutes. Skin will get very dark because of the agave and coconut oil (it will look burnt, but its not... hey we're going to remove it before eating anyway, right?).
Flip chicken so breast side is up (easiest if you use roasting forks).
Heat oven to 400. Cook for 35 minutes or until chicken reaches an internal temperature of 180 degrees.
Enjoy! I served mine with a simple side dish of peas and carrots. Everyone loved it. :)
Number of Servings: 6
Recipe submitted by SparkPeople user BABBOO82.
Rinse and pat dry chicken (leave skin and bones intact until done cooking). Set in a glass baking dish.
In a small bowl, mix together 1/3 cup coconut oil, 3 tablespoons light agave nectar, 2 tablespoons cinnamon, and 1 tablespoon cayenne pepper. Set aside.
Next slice up two grapefruits into wedges. Leave skin on.
Squeeze juice from half of 1 grapefruit into small bowl. Set other wedges aside.
Back to the chicken. Cut small slits in the skin (1 on each side of the breast, 1 on each leg, 1 by the neck on the back, and 1 by each wing).
Now, take mixture and rub it all over the outside of the bird and inside each slit and the inside cavity of the bird.
Place the chicken back side up on the baking dish.
Lastly, take the grapefruit wedges and stick the other half of one grapefruit inside the bird. Place the remaining slices around the bird.
Cook for 40 minutes. Skin will get very dark because of the agave and coconut oil (it will look burnt, but its not... hey we're going to remove it before eating anyway, right?).
Flip chicken so breast side is up (easiest if you use roasting forks).
Heat oven to 400. Cook for 35 minutes or until chicken reaches an internal temperature of 180 degrees.
Enjoy! I served mine with a simple side dish of peas and carrots. Everyone loved it. :)
Number of Servings: 6
Recipe submitted by SparkPeople user BABBOO82.