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Randy Werner: "I love this one. It shows up on our table a lot d…" Read More
7Ingredients
60Minutes
490Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 whole chicken (medium sized, that has been split at the backbone so it will lay flat for grilling, insides removed obviously, rinsed, etc. Make it easy on yourself and have the butcher split the backbone for you!)
- 2 Tbsp. extra-virgin olive oil
- 1 meyer lemon (or regular lemon if you don’t have a meyer lemon)
- 3 sprigs rosemary (when adding to the food processor, remove the leaves from the woody stem)
- 1 Tbsp. smoked sea salt (if you don’t have smoked sea salt, use regular sea salt)
- 1 Tbsp. ground pepper (smoked fresh, if you don’t have smoked pepper, use regular fresh ground pepper)
- 1 whole preserved lemon (. This should equal about 3 tblsps, or so of preserved lemon.)
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories490Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol245mg82% |
Sodium2050mg85% |
Potassium960mg27% |
Protein76g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate4g1% |
Dietary Fiber2g8% |
Sugars0g |
Vitamin A4% |
Vitamin C35% |
Calcium6% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Randy Werner 4 years ago
I love this one. It shows up on our table a lot during grilling season. The perserved lemon is the magic. If I am out of the regular lemon, I'll add a little lemon juice and it works well, but if I am out of preserved lemons, I move on and make something else. The only suggestion I have is if your chicken has a large breast, try grilling it primarily on the back side (skin side up). This prevents the skill from turning into a charred mess. Grilling on the back will let you cook it through. At the end flip it over and grill it skin side down. This way you have better control over how crisp you make the skin.