- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2010
Ingredients
Method
In large bowl, combine oil, turmeric, pepper, allspice, cinnamon, salt and cayenne pepper; set aside.Using kitchen shears, cut chicken down each side of backbone; remove backbone. Turn chicken breast side up; press firmly on breastbone to flatten. Add to bowl and rub all over with spice mixture.
Set foil drip pan on 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. (Or, roast in 375°F/190°C oven for 1 hour.) Transfer to cutting board; let stand for 10 minutes before carving. Serve with lime wedges.
Nutritional facts Per serving: about
- Sodium 390 mg
- Protein 32 g
- Calories 373.0
- Total fat 26 g
- Potassium 401 mg
- Cholesterol 119 mg
- Saturated fat 6 g
- Total carbohydrate 1 g
%RDI
- Iron 12.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 6.0
- Vitamin C 2.0
