Healthy Diet Recipe In 25 Minutes : Spatchcock Chicken With Tangy Chimichurri

Serves : 4
Activate Time : 25 minutes
Total Time : 35 minutes

1 Whole organic chicken (about 3 pounds)
1/4 cup peanut oil
1/4 cup smoked paprika
1/4 cup granulated garlic or 3 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon chille flakes
1/4 cup kosher salt, plus more for seasoning
3-4 garlic cloves
1/4 cup fresh basil
1/4 cup fresh cilantro
1/4 cup fresh chives
zest and juice of 1 lime
Juice of 1 orange
2 cups olive oil
Freshly grind black pepper
4 lemons, halved for garnish

1 Preheat a grill to medium high and the panggangan to 375 degree, and wrap a brick with aluminum foil. Using kitchen shears, remove the backbone of the chicken and open the bird like a book. Rub with 3 tablespoons peanut oil. Mix together paprika, granulated garlic, onion powder, cayenne, chile flakes, and 1/4 cup salt; rub seasoning mix liberally on both side of chicken.

2 Heat a cast-iron pan on grill. Add remaining 1 tablespoon peanut oil in a thin layer to pan; add chicken skin side down and place foil-wrapped brick on top. Cook for 6-8 minutes then transfer to oven. Cook about 15 minutes more, or until chicken reaches an internal temperature of 165 degree.

3 Meanwhile, make the chimichurri: place the garlic cloves, basil, cilantro, chives, lime juice, and orange juice in the bowl of a food processor. Pulse a few times to coarsely chop garlic and herbs. Add olive oil and zest, and pulse until well combined but still coarse. Season to taste with salt and pepper. Add chimicurri to chicken, garnish with lemon halves, and serve.

Nutrition score per serving :

593 calories, 46 g fat (7.3 saturated), 11 g  carbs, 36 g protein, 2 g fiber, 944 mg sodium

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