Chargrilled BBQ Chicken With Herb Brush
Recipe: #31014
November 29, 2018
Categories: Chicken, Grilling (Outdoor), Gluten-Free, High Protein, No Eggs, Non-Dairy, Spices, Herbs, Whole Chicken, Kosher Meat, Chicken Dinner, more
"From our weekday newspaper the West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (601.8 g)
- Calories 744.9
- Total Fat - 37.8 g
- Saturated Fat - 6.5 g
- Cholesterol - 1200 mg
- Sodium - 431.2 mg
- Total Carbohydrate - 9.7 g
- Dietary Fiber - 1.1 g
- Sugars - 4.6 g
- Protein - 88.8 g
- Calcium - 87.4 mg
- Iron - 13.6 mg
- Vitamin C - 44.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine lemon juice, sugar, Worcestershire sauce, allspice and paprika in a small bowl and season generously and then set aside.
Step 2
Using a sharp knife or poultry shears, slice/cut out the backbone to butterfly and pat dry using paper towel, then rub generously with marinade and then cover with plastic wrap and set aside for 30 minutes.
Step 3
Meanwhile, put oil and 1/3 of each of the herbs in the jug of a blender and puree until fairly smooth, then transfer to a small bowl. Gather remaining herbs into a bunch and tie stems using kitchen string to form a brush.
Step 4
Preheat a barbecue grill to medium or a chargrill pan over a medium heat and spray chicken with cooking oil, then grill turning chicken often and basting every 5 minutes with herb mixture using herb brush
Step 5
Cook 30 minutes or until chicken is cooked and juices run clear when pierced at the hip joint and then cover loosely with foil and set aside for 5 minutes.
Step 6
Garnish with herb brush and serve with coleslaw salad on the side.
Tips
No special items needed.