Red devil chicken (recipe)
| Red devil chicken (recipe) | |
|---|---|
| Name | Red devil chicken |
| Ingredients | Chicken • Dry white wine • Olive oil • Fresh lemon juice • Garlic • Dried oregano • Hot red pepper flakes • Salt |
| Cooktime (in hours) | 1 |
| Preptime (in hours) | 2 |
| Totaltime (in hours) | 3 |
| Keto friendliness | Keto friendly |
| Calories | 774.9 |
| Fat | 59.6 |
| Protein | 51.5 |
| Carbohydrate | 2.1 |
| Fiber | 0.3 |
| Net carbohydrates | 1.8 |
| Sugar | 0.5 |
| Saturated fat | 14.4 |
| Cholesterol (mg) | 207 |
| Sodium | 485.8 |
| Servings | 4 |
| Reviewaggregate | |
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|= also. Recipe from: The Firehouse Grilling Cookbook Prep time includes marinating the chicken.-->
Red devil chicken (recipe) details
Time:
Prep Time in Hours and Mins:3H
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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
Red devil chicken (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Red devil chicken (recipe) image(external)
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- Using a cleaver or heavy knife, cut down one side of the backbone to cut the chicken in half.
- Cut down the other side and discard the backbone.
- Place the chicken on a work surface, skin side up.
- Press hard on the breastbone with the heel of your hand to flatten the chicken.
- In a small bowl, whisk together the wine, oil, lemon juice, garlic, oregano, red pepper flakes, and salt.
- Place the chicken and marinade in a zippered plastic bag.
- Close the bag and refrigerate for at least 1 hour, and up to 2 hours.
- Build a charcoal fire in one side of an outdoor grill and let burn until covered with white ash.
- Place a large disposable aluminum foil pan on the empty side of the grill and fill halfway with water.
- In a gas grill, preheat on High.
- Turn one burner off, and keep the other burner (s) on High.
- Place the foil pan on the Off burner, and fill halfway with water.
- Remove the chicken from the marinade.
- Lightly oil the cooking grate.
- Place, skin-side down, over the pan.
- Weight the chicken with an aluminum foilwrapped brick.
- Cover and cook for 25 minutes.
- Remove the brick and turn the chicken.
- Cover and continue cooking (without the brick) until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
- Using a cleaver or heavy knife, chop the chicken into quarters, and serve hot.
Food tags
Chicken, Poultry, Meat, Very Low Carbs, High Protein, Summer, Spicy, Camping, Beginner Cook,, Easy, Inexpensive
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Contributors: Prab R. Tumpati, MD
