Whole chickens aren’t just for oven-roasting — this grilled version makes a delicious summer dinner without heating up the kitchen.
Total Time: 0:30
Prep: 0:20
Level: Moderate
Yield: 4 servings (cost per serving of $2.99)
Ingredients
2 tbsp. paprika
2 tsp. ground coriander
1 tsp. ground ginger
? tsp. cayenne pepper
1? tsp. ground cumin
kosher salt
Pepper
4 tbsp. fresh lemon juice
2 tbsp. olive oil
1 Chicken
1 tsp. honey
2 crisp red apples (such as Braeburn or Fuji)
2 stalk celery
3 scallions
6 c. torn lettuce
Directions
Heat the grill to medium-low executive training. In a small bowl, combine the paprika, coriander, ginger, cayenne, 1 teaspoon cumin, and 1/2 teaspoon salt; stir in 2 tablespoons lemon juice and 1 tablespoon oil. the chicken.
Place the chicken on the grill bone-side down and cook, covered, for 15 minutes. Turn and cook, covered, until the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 15 minutes more. Transfer to a cutting board and let rest for 5 minutes before cutting into pieces.
While the chicken is cooking, in a large bowl, whisk together the honey, remaining 2 tablespoons lemon juice, 1 tablespoon oil, and 1/2 teaspoon cumin, and 1/4 teaspoon each salt and pepper. Add the apples, celery, and scallions and toss to coat. Fold in the lettuce and serve with the chicken .
coffeeshop 