Grilled chicken with board dressing (recipe)
| Grilled chicken with board dressing (recipe) | |
|---|---|
| Name | Grilled chicken with board dressing |
| Ingredients | Red pepper flakes • Cilantro • Oregano • Lime zest • Olive oil • Chicken • Lime wedges |
| Cooktime (in hours) | 0.5 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 0.833333333 |
| Keto friendliness | Keto friendly |
| Calories | 369.9 |
| Fat | 30.7 |
| Protein | 21.3 |
| Carbohydrate | 1.9 |
| Fiber | 0.8 |
| Net carbohydrates | 1.1 |
| Sugar | 0.2 |
| Saturated fat | 6.8 |
| Cholesterol (mg) | 85 |
| Sodium | 81.5 |
| Servings | 4 |
| Yield | 1 Chicken |
| Reviewaggregate | |
{{
|= though Food.com doesn't allow me to write the first ingredient as "1 dried guajillo or New Mexico chili OR 1/2 teaspoon red pepper flakes." I only have experience with using the red pepper flakes and a gas grill. I always use lemon pepper instead of regular. It really is one of the best ways to do chicken you'll ever try.-->
Grilled chicken with board dressing (recipe) details
Time:
Prep Time in Hours and Mins:50M
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Grilled chicken with board dressing (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Grilled chicken with board dressing (recipe) image(external)
Recipe instructions
- If using whole chile, toast in a dry skillet, turning often, until slightly puffed and darkened, about 4 minutes. (Do not toast red pepper flakes). Discard stem and seeds. Finely chop chile and transfer to a small bowl. Stir in cilantro, oregano, lime zest, and 1/4 cup oil; season dressing with salt and pepper.
- Prepare grill for medium indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 burner turned off). Brush grill rack with oil. Season chicken with salt and pepper and place, skin side down, on gril. Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the thickest part of a thigh registers 165 degrees, 10-15 minutes per side (move chicken to cooler part of grill if its cooking too quickly). About 5 minutes before chicken is done, baste with some of dressing.
- Pour remaining dressing onto a carving board (or platter, if you don't have a large board) and place chicken, skin side up, on top. Let sit at least 10 minutes to rest and absorb flavor from dressing before carving. Drizzle chicken with some dressing from board and serve with limes.
- Do Ahead: Dressing can be made 2 days ahead. Cover and chill.
Food tags
< 60 Mins"
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