Ingredients
- ½ cup extra virgin olive oil
- 2 ½ tablespoons fresh lemon juice
- 1 ½ tablespoons brown sugar
- 1 tablespoon Espelette pepper or Spanish smoked hot paprika
- 1 tablespoon dried oregano
- 2 cloves garlic, sliced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 3-pound chicken, backbone removed
- Nutritional Information
Nutritional analysis per serving (2 servings)
2001 calories; 157 grams fat; 36 grams saturated fat; 0 grams trans fat; 81 grams monounsaturated fat; 27 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 127 grams protein; 510 milligrams cholesterol; 1063 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- In a large mixing bowl, combine oil, lemon juice, brown sugar, Espelette pepper or hot paprika, oregano, garlic and salt and pepper. Mix well.
- Flatten chicken and add to marinade, turning it until coated. Cover and refrigerate for at least one hour or overnight.
- Prepare a grill, arranging coals or gas flame so it is hot on only one side. Place chicken skin-side down on unheated side of grill (so it will cook by indirect heat). Grill, basting every 5 minutes and turning chicken once about halfway through, until juices run clear when chicken is pierced near joint of thigh, about 30 minutes.
- Remove chicken from grill and allow to rest 5 minutes. Carve as desired, and serve.
40 minutes
Dining and Cooking