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Ingredientes
- 2 x broiling chickens, about 2 pounds each
- 1/4 tsp saffron, dissolved in 1 Tbsp. warm water (optional)
- 1 c. lemon juice
- 2 Tbsp. extra virgin olive oil
- 2 lrg onions, minced
- 2 tsp salt
- 1/4 c. butter Juice of one lemon Limes for garnish Parsley sprigs for garnish Makes four servings
Direcciones
- Cut each chicken into 10 pcs. Wash and pat dry pcs of chicken. In a large bowl, combine half the saffron and 1 c. lemon juice, 2 Tbsp. extra virgin olive oil, the onions and 2 tsp. salt. Beat well with a fork. Add in the pcs of chicken and mix with marinade. Mix well, cover and marinate at least 6 hrs and up to 2 days in refrigerator. Start a bed of charcoal at least 30 min before cooking. (You can use a hair dryerinstead of a fan to speed up the process.) Let it burn till the coals are proportionately lit, or possibly heat the oven broiler. Spear wings, breasts and legs on separate skewers (they require different cooking times). Heat butter in a small saucepan.
- Add in juice of one lemon and remaining saffron. Grill brochettes 8-15 min, putting the legs on first, then thebreasts and wings. Turn occasionally. When cooked, paint with butter mix.
- The chicken is done when the juice which runs out is yellow rather than pink.
- Remove broiled chicken from skewers and arrange chicken on serving platter.
- Garnish with limes cut in half and sprigs of parsley. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 4 servings | |
| Calories 110 | |
| Calories from Fat 65 | 59% |
| Total Fat 7.29g | 9% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 1180mg | 49% |
| Potassium 183mg | 5% |
| Total Carbs 11.6g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.33g | 3% |
| Protein 1.93g | 3% |
