Spatchcocked Chicken

Name: Spatchcocked Chicken
Total time: 55 min
Yield: 4
Ingredients: 1 chicken (1.4 kg, ready to cook); 4 sprigs Thai basil (leaves chopped); 1 clove garlic (crushed); 0.5 unwaxed lemon (juiced, zest grated); olive oil; 1 teaspoon paprika

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 55 min.

Ready in

Calories:

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	42 kcal	(2 %)
Protein	6.93 g	(7 %)
Fat	0.83 g	(1 %)
Carbohydrates	1.27 g	(1 %)
Sugar added	0 g	(0 %)
Roughage	0.44 g	(1 %)

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Vitamin A	23.93 mg	(2,991 %)
Vitamin D	0.02 μg	(0 %)
Vitamin E	0.06 mg	(1 %)
Vitamin B₁	0.02 mg	(2 %)
Vitamin B₂	0.03 mg	(3 %)
Niacin	4.27 mg	(36 %)
Vitamin B₆	0.14 mg	(10 %)
Folate	1.22 μg	(0 %)
Pantothenic acid	0.21 mg	(4 %)
Vitamin B₁₂	0.07 μg	(2 %)
Vitamin C	4.16 mg	(4 %)
Potassium	59.52 mg	(1 %)
Calcium	8.96 mg	(1 %)
Magnesium	6.74 mg	(2 %)
Iron	0.36 mg	(2 %)
Zinc	0.23 mg	(3 %)
Saturated fatty acids	0.22 g
Cholesterol	18.27 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 1
chicken (1.4 kg, ready to cook); 4 sprigs
Thai basil (leaves chopped); 1 clove
garlic (crushed); ½
unwaxed lemon (juiced, zest grated); olive oil; 1 teaspoon
paprika

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Preparation steps

Preheat the grill to hot.

Remove the backbone of the chicken. Turn the chicken over and pull gently apart, pressing the breast down a little and turning the legs out a bit.

Mix together the basil, garlic, lemon juice and zest and 6 tbsp oil. Season with salt, ground black pepper and paprika. Brush onto the meat and place on the hot grill. Grill for around 20-25 min, turning occasionally and brushing with the marinade every so often.

Arrange on plates and serve immediately. Goes well with a tomato and bean salad.