Bbq Split Chicken
1 (4 to 6-pound) chicken
3 tablespoons olive oil
2 ounces honey
1 bunch freshly chopped cilantro leaves
1 quart buttermilk
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons paprika
4 tablespoons ground cumin
Salt and freshly ground black pepper
4 cloves fresh minced garlic
1/2 cup olive oil
3 tablespoons ground cumin
3 tablespoons fennel seed
For the marinade:
For the rub:
Mix ingredients in a small bowl and set aside until ready to use.
For the basting liquid:
Combine the ingredients in small bowl and place by the grill with a brush for basting.
Place chicken breast down. Grab tail and cut along the back bone, do the same on the other side and remove the back bone.
Add the marinade to a resealable bag and add the chicken. Let marinate for 1 to 2 hours in the refrigerator.
Remove chicken from marinade and pat skin dry. Coat the skin of the chicken with the rub and carefully place some of the rub under skin. Return to the refrigerator for a minimum of 20 minutes.
Remove the chicken from the refrigerator and place the bone sides down. Tuck legs and wings to breast. Butcher string is great for this, just cross the legs and tie them so that only the joint of the thigh is touching the grill. Grill over direct flame or high heat for 10 to 15 minutes with the grill closed.
After 10 to 15 minutes turn the heat to medium-low or move chicken from direct heat and grill until cooked through, basting every 15 minutes.
When cooked through, Place the chicken, flesh side down, on the grill over high heat to get grill marks.
Chicken with Mozzarella Diabetic Friendly!
Smoked mozzarella and spinach are rolled into chicken breasts that are coated in bread crumbs for this main dish recipe, which is perfect for entertaining. I’ve included the Nutritional facts for you to see how healthy this really is for everybody!
YIELD: 6 chicken rolls
Nutrition Facts per Serving:
CARB GRAMS PER SERVING: 6
Fat, total(gm): 11
Saturated fat(gm): 3
Dietary Fiber, total(gm): 1
Vitamin A(IU): 1895
Vitamin C(mg): 4
Calcium(DV %): 182
Iron(DV %): 1
Very Lean Meat(d.e): 5
6 skinless, boneless chicken breast halves (1 1/2 pounds)
1/4 cup finely chopped shallots or onions
1 clove garlic, minced
2 teaspoons olive oil
1/2 10 ounce package frozen chopped spinach, thawed and well drained
3 tablespoons pine nuts or walnuts, toasted
3/4 cup shredded smoked mozzarella cheese (3 ounces)
1/4 cup seasoned fine dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1. Place 1 chicken breast half between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick. Remove plastic wrap. Season with salt and pepper. Repeat with all chicken breasts.
2. For filling, in a medium skillet cook shallots and garlic in the 2 teaspoons hot oil until tender. Remove from heat; stir in spinach, nuts, and smoked mozzarella. In a shallow bowl combine bread crumbs and Parmesan cheese.
3. Place 2 to 3 tablespoons of filling on each chicken breast. Fold in the bottom and sides; then roll up. Secure with wooden toothpicks.
4. Lightly brush each roll with the 1 tablespoon olive oil; coat with bread crumb mixture. Place rolls seam side down in a shallow baking pan. Bake, uncovered, in a 400 degrees F; oven about 25 minutes or until chicken is no longer pink (170 degrees F). Remove toothpicks before serving. Makes 6 chicken rolls.