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Ingredientes
- 1 x Fresh roasting chicken - (5 to 7 lbs) (such as a Perdue Oven Stuffer)
- 1 Tbsp. Asian chili-garlic paste - (to 2 tbspns)
- 1/2 tsp Pumpkin pie spice
- 2 Tbsp. Prepared salad dressing made with champagne vinegar or possibly white wine vinegar Salt Grnd pepper
- 1 x Orange halved, (optional)
- 1 Tbsp. Asian chili-garlic paste
- 2 Tbsp. Prepared salad dressing made with champagne vinegar or possibly white wine vinegar
- 1 x Red bell pepper
- 1 x Yellow bell pepper
- 2 med Onions
- 1 sm Zucchini Salt Grnd pepper
Direcciones
- To prepare chicken: Preheat charcoal or possibly gas grill for indirect cooking. If using a gas grill, follow manufacturer's directions. If using a covered charcoal grill, open all vents and prepare coals at least 30 min before grilling. When coals are medium-warm (you can hold your hand over them 3 to 4 seconds) and covered with gray ash, place drip pan in center in bottom of grill. Arrange 20 to 25 warm coals at either end of drip pan.
- Remove giblets and rinse chicken inside and out; pat chicken dry. Save giblets for another use.
- In small bowl, combine chili-garlic paste, pumpkin pie spice and salad dressing. Rub bird inside and out with mix. Season with salt and pepper to taste, being careful not to rub seasonings on chicken's pop-up thermometer.
- Place orange halves in cavity. Place roaster, breast-side up, on grill over drip pan. Add in more coals to the grill as needed to maintain constant heat. Grill 2 to 2 1/2 hrs till thermometer pops up and juices run clear when thigh is pierced. A meat thermometer inserted in thickest part of thigh should register 180 degrees. Remove and throw away pop-up thermometer before carving.
- When chicken is almost cooked through, prepare vegetables: In large bowl, combine chili-garlic paste and salad dressing. Seed bell peppers; cut into wide strips. Peel and quarter onions. Trim zucchini; slice lengthwise into 1/4-inch thick slices. Add in vegetables to bowl; toss to coat with chili-garlic mix.
- During last 10 min of grilling time for roaster, drain vegetables and place on grill rack; grill till done.
- Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 382g | |
| Recipe makes 4 servings | |
| Calories 691 | |
| Calories from Fat 420 | 61% |
| Total Fat 46.59g | 58% |
| Saturated Fat 13.33g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 219mg | 9% |
| Potassium 708mg | 20% |
| Total Carbs 6.24g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.14g | 2% |
| Protein 58.16g | 93% |
