Barbecued spicy lime chicken
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* PLUS Cooking time: 5 minutes, Barbecuing Time: 30 minutes, Marinating Time: 240 minutes
, cut in half
- In a small bowl or measuring cup, stir apple juice with lime juice, chili-garlic sauce, vinegar, paprika and salt. Place chicken on a cutting board, breast-side up. To cut chicken in half, use a sharp knife and cut down through breastbone, right through cavity, then backbone.
- Pierce chicken in several spots so marinade can penetrate meat. Place chicken in a large plastic bag and pour marinade overtop. Pushing chicken down into marinade, squeeze out as much air as possible and tightly seal with an elastic band. Place in a bowl and refrigerate for at least 4 hours but preferably overnight.
- When ready to barbecue, grease grill and preheat barbecue to medium. Drain chicken and save marinade. Place chicken, skin-side down, on grill. Barbecue with lid down for 15 minutes. Then baste chicken, turn and baste again with marinade. Continue to barbecue, with lid down, until chicken feels springy when pressed, from 15 to 20 more minutes. If chicken starts to burn, reduce heat to medium-low. Let chicken stand, covered, for 5 minutes before slicing into serving-size pieces.
- Meanwhile, for a dipping sauce, pour remaining marinade into a small saucepan set over medium-high heat. Boil, uncovered and stirring occasionally, for at least 8 minutes to kill any bacteria. If sauce isn’t thick enough, continue boiling, uncovered and stirring occasionally, until as thick as you like. Serve chicken along with dipping sauce or pour sauce over chicken.
Nutrition (per serving)
- 24.3 g,
- 5.3 g,
- 12.1 g,
- 0.8 g,
- 301 mg.
This dish is definitely finger-lickin’ good–either hot off the grill or served at room temperature.