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Ingredientes
- 2 lrg shallots chopped (1/3 c.)
- 2 lrg cloves garlic chopped
- 2 Tbsp. chopped fresh rosemary
- 1 x chicken - (3 1/2 to 4 lbs)
- 1/2 c. freshly-squeezed orange juice
- 1/4 c. orange marmalade
- 3 Tbsp. sherry wine vinegar
- 2 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In a small bowl, combine shallots, garlic and rosemary.
- Butterfly chicken or possibly have butcher do it for you. Using your fingertips, gently loosen skin from chicken breast and thighs. Spread about 1 Tbsp. shallot mix on each chicken breast and thigh underneath the skin.
- In large re-sealable food storage bag or possibly in a glass baking dish combine remaining shallot mix, orange juice, marmalade, vinegar and oil. Add in chicken to marinade, turning to coat. Reseal food storage bag or possibly cover chicken in dish with plastic wrap. Marinate in refrigerator at least 8 hrs, turning chicken occasionally.
- Prepare grill for indirect cooking method. When coals are medium-warm (when you can hold your hand above coals for just 3 seconds), remove chicken from marinade, reserving marinade. Season chicken with salt and pepper.
- Place chicken, skin-side up on grill rack directly over drip pan. Brush chicken with some reserved marinade. Cover with grill lid and grill chicken 40 min, checking every 10 min to make sure it is not burning. Turn chicken, skin-side down on grill rack over drip pan. Brush with marinade. Cover and grill chicken 20 to 30 min longer or possibly till juice run clear (or possibly instant read thermometer registers 170 degrees. Throw away remaining marinade.
- Cut the chicken into six or possibly eight pcs and serve on a bed of lettuce greens.
- This recipe yields 4 to 6 servings.
- Comments: Butterflying a chicken enables you to spread it out and grill it in one piece so it gets cooked proportionately.
- This recipe lets you create a wonderful crunchy-skinned chicken dish with very little effort and is perfect for a summer barbecue. Make sure you place a drip pan immediately beneath the chicken when you grill it. (This reduces flare-ups and keeps the meat moist.)
- Wine Recommendation: I love to serve rose at a summer barbecue. It's light, fresh and goes wonderfully with chicken dishes, especially grilled chicken. Try Bonny Doon's Vin Gris from Santa Cruz, or possibly look for a Provencal rose from France or possibly one of the delicious roses which are being imported from Spain.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 4 servings | |
| Calories 718 | |
| Calories from Fat 421 | 59% |
| Total Fat 46.69g | 58% |
| Saturated Fat 13.41g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 228mg | 10% |
| Potassium 606mg | 17% |
| Total Carbs 14.32g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 12.0g | 8% |
| Protein 57.5g | 92% |
