Preparation time:

15 minutes

Grilling Time:

35 minutes

Makes:

4 Servings

 
Yvonne Duivenvoorden

Ingredients

• 2 tbsp (30 mL) olive oil
• 1 tbsp (15 mL) cumin
• 11/2 tsp (7 mL) each paprika and cinnamon
• 1 tsp (5 mL) coarse salt
• 3/4 tsp (4 mL) turmeric
• 3-lb (1.5-kg) roasting chicken

Instructions

• Oil grill. Heat barbecue to medium. In a bowl, stir oil with seasonings. Using kitchen scissors or a knife, cut backbone from chicken and discard. Remove excess fat. Place chicken, skin-side up, on a flat surface. Using both hands, press breastbone to flatten, or smash with a heavy frying pan. Rub with spice mix.
• Place chicken, skin-side up, on grill. Weigh down with a heavy foil-covered pan or brick. Close lid and grill 20 min. Remove pan. Turn chicken. Change foil and weigh down again. Continue cooking, covered, until chicken is firm when pressed or an instant-read thermometer inserted into the breast reaches 170F (77C), 15 to 25 more min. Remove to a cutting board. Let stand 10 min before slicing.

Nutrition (per Serving)

protein

33 g

fat

26 g

carbohydrates

2 g

calories

379