Google
Web www.home-almanac.com

Hosting Powered By www.kydomains.net

Home-Almanac.com   

Kathys Korner    Seasonings    Recipe Substitutes    Cajun Cooking    Food Storage  
Cooking Tips  Disclaimer
Seafood 01 02 03 Weight Watchers LowFat Cooking
Health LowCarb Cooking More Cajun Greats

Mint-Rubbed Chicken With Lemon-Raisin Vinaigrette

Categories:
main dishes, chicken, bbq & grilling

***CHICKEN***
1 cup fresh mint leaves; coarsely chopped
5 cloves garlic; minced
1 teaspoon ground cardamom; up to 2
1 teaspoon kosher salt
--plus more to taste
1 teaspoon freshly ground black pepper
--plus more to taste
1 whole chicken
--3 1/2 pounds
1 teaspoon olive oil
***LEMON-RAISIN VINAIGRETTE***
1/3 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1/3 cup raisins
salt & freshly ground black pepper; to taste

TO MAKE CHICKEN:

1. Prepare a grill for indirect cooking.

2. In a small bowl, combine mint, garlic, cardamom, 1 teaspoon salt and 1 teaspoon pepper.

3. Remove giblets from chicken and trim excess skin. Carefully run your fingers under the skin over the breast and legs to create 4 pockets. Rub half of the mint mixture inside the pockets. Spoon the rest into the cavity. Tie legs together with string and tuck wing tips under back. Rub oil over outside of chicken and season with salt and pepper.

4. Place chicken on unheated section of grill. Cover and grill, rotating chicken every half hour, until an instant-read thermometer inserted in the thickest part of the thigh (away from the bone) registers 180F, about 1 1/2 to 2 hours. If using charcoal, check coals every 20 minutes or so, adding more fuel as necessary to keep the fire going.

TO MAKE VINAIGRETTE & SERVE:

1. Meanwhile, in a small bowl, whisk lemon juice and oil. Add raisins and set aside for at least 30 minutes. Season with salt and pepper.

2. When chicken is done, transfer to a cutting board, tent with aluminum foil and let rest for 10 minutes. Remove skin and carve. Serve, passing vinaigrette separately.

Makes 4 servings.

325 calories per 4-ounce serving; 35 grams protein; 14 grams fat (3 grams saturated fat); 15 grams carbohydrate; 635 mg sodium; 99 mg cholesterol; 1 gram fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



- - - - - - - - - - - - - - - - - -

Contributor: Eating Well, July/August 1997

Yield: 4 servings

Preparation Time: 0:00




Replacement Dinnerware Service
If that fancy set of Chinaware that was given to you by your Mother-in-Law on your Wedding Day has somehow gotten smaller since it was given to you for safe keeping, Follow the link below to Kathy's Online and replace the missing pieces before anyone knows that they were missing!
Kathy's Online Sales
    And if there is one special recipe you need and can't find it just send me a quick email using the form on the Contact page and if I have it or can locate it I will be glad to send it to you.


A new Tip each time you Visit
Tips

PlaceHolder for TableData Sizing PlaceHolder for TableData Sizing
Click To Bookmark our Site


Here are some other pages you may be interested in;
Seafood_05
Seafood_04
Seafood_02
Seafood_03
Seafood_01
This site hosted by
Ky Domains Web Services