Directions:
- If using whole chickens, use kitchen shears to cut along one side of the backbone of each chicken. Then cut along the other side of the backone, discard it. Open the chickens, skin side up, on a clean surface. Press down to flatten. Place in large bowl.
- Thinly slice 2 lemons. Squeeze the juice of the remainig lemon and add both to bowl with chickens. Add remaining ingredients, except salt, and toss. Refrigerate, covered, 30 minutes or overnight.
- Heat a grill to medium got. Wrap 4 bricks with aluminum foil (a large heavy skillet can also be used). Remove chickens from marinade; salt both sides. Brush grill with oil; transfer chickens to the grill, skin side up, and place bricks on top of chickens. Grill 10-15 minutes per side, untilskin is dark brown and juices run clear when chicken is pierced. Serve with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2482.15 Kcal (10392 kJ) | ||
| Calories from fat | 1664.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 184.94g | 285% | |
|---|---|---|---|
| Cholesterol | 941.4mg | 314% | |
| Sodium | 733mg | 31% | |
| Potassium | 2002.79mg | 43% | |
| Total Carbs | 1.52g | 1% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 188.55g | 377% | |
| Vitamin C | 37.3mg | 62% | |
| Iron | 10.7mg | 59% | |
| Calcium | 124.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 229.39 Kcal (960 kJ) | ||
| Calories from fat | 153.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.09g | 285% | |
|---|---|---|---|
| Cholesterol | 87mg | 314% | |
| Sodium | 67.74mg | 31% | |
| Potassium | 185.09mg | 43% | |
| Total Carbs | 0.14g | 1% | |
| Sugars | 0.02g | 1% | |
| Dietary Fiber | 0.03g | 1% | |
| Protein | 17.42g | 377% | |
| Vitamin C | 3.4mg | 62% | |
| Iron | 1mg | 59% | |
| Calcium | 11.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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