If you like spicy dishes then you will love this version of grilled chicken.
|3||Chili peppers (Serrano or Thai), seeded and minced|
|2||Cloves garlic, minced|
|2 tsp||(10 mL) Paprika|
|.25 cup||(60 mL) Olive oil|
|.25 cup||(60 mL) Cider or red wine vinegar|
|1||Maple Leaf® Prime® Naturally Whole Chicken|
|Salt and pepper|
COMBINE chilies, garlic, paprika, olive oil, vinegar, salt and pepper in the bowl of a food processor and pulse until liquefied.
CUT the wing tips from the chicken using a sharp knife. Place the chicken breast side down and with kitchen shears cut down each side of the backbone. Remove backbone and discard. Turn chicken, breast side up and press firmly on the breastbone to flatten. Place chicken in a shallow baking dish and pour marinade over the chicken massaging under skin, coating the entire surface. Reserve any leftover marinade. Cover and refrigerate chicken and marinade for 4 or up to 24 hours.
PRHEAT BBQ to medium-high heat. Lightly coat grill with non-stick cooking spray. Place chicken on grill. Lower heat to medium-low and grill, turning and brushing with marinade for the first 10 to 15 minutes. Continue to cook for 30-45 minutes or until the internal temperature reaches 185°F (85°C).
REMOVE from BBQ and let rest for 10-15 minutes before serving.
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