Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: amynb
Screen Doors and Sweet Tea

Grilled chicken that is split and pressed down with a brick

Ingredients

1 teaspoon Grated lemon zest

3 tablespoons Fresh lemon juice

1 Garlic clove

1/2 teaspoon Salt

1/2 teaspoon Pepper

1/2 teaspoon Dill seeds

1/2 teaspoon Ground cumin

1/2 teaspoon Coriander seeds

1/2 teaspoon Paprika

1 (3-pound) chicken, backbone removed, cut in half

3 tablespoons Olive oil

2 Bricks covered with foil or 2 grill weights

Preparation

In a small bowl, stir zest, juice, garlic, salt, pepper, dill, cumin, coriander, and paprika into a paste. Rub over the chicken and under skin. Rub with oil. Wrap in plastic and refrigerate for 2 hours.

Set a grill rack 6-8 inches above the coals or heat source and heat grill to medium.

Remove chicken from refrigeratore and allow to come to room temperature while the fire is getting ready, or 30 minutes ahead if using a gas grill.

Put the chicken skin side down on the hot grill rack.. Weight the chicken down with the bricks and grill, covered fro 12 minutes. Remove bricks, flip the chicken bone side down and replace bricks. Grill, covered, for 12-15 minutes more or until joints move readily, the juices run clear adn the internal temperature is 165 degrees.

Remove the chicken to a cutting board and tent with foil. Let rest for 10 minute before cutting and serving.

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment