Grilled Lemon-Coriander Chicken Recipe

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Ingredients:

Serving

3/4 cup loosely packed fresh cilantro sprigs
1/4 cup olive oil
2 shallots, chopped (1/2 cup)
1 large garlic clove, chopped
1 tsp finely grated fresh lemon >zest
2 tsp fresh lemon juice
1 fresh serrano chile, minced , including seeds
1 tsp ground coriander
1 tsp sugar
3/4 tsp salt
1 (3- to 3 1/2-lb) chicken, rinsed and patted dry
1/4 tsp black pepper
1 tbsp unsalted butter, melted and cooled

Directions:

Purée cilantro, oil, shallots, garlic, lemon zest and juice, chile, coriander, sugar, and 1/2 teaspoon salt in a food processor until it forms a paste. Leave any fat in opening of chicken cavity and sprinkle cavity with pepper and remaining 1/4 teaspoon salt. Starting at cavity end, gently slide an index finger between skin and flesh of breast and legs to loosen skin (be careful not to tear skin). Using a small spoon, slide cilantro purée under skin over breast and drumsticks, using your finger on outside of skin to push purée out of spoon and distribute evenly. Tie legs together with kitchen string and tuck wing tips under. Brush outside of chicken all over with butter.
Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see >Grilling Procedure >.
To cook chicken using a charcoal grill: Lightly oil grill rack, then put chicken on rack with no coals directly underneath and cook, covered with lid, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 170°F, 40 to 50 minutes. (Add more briquettes during grilling if necessary to maintain heat.) Transfer chicken to a platter and let stand 15 minutes.
To cook chicken using a gas grill: Lightly oil grill rack, then put chicken above shut-off burner. Grill, covered with lid, turning chicken 180 degrees halfway through cooking if using a 2-burner grill, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 170°F, 35 to 45 minutes.
Cooks' notes: · Chicken can be prepared, but not grilled, 1 day ahead and chilled, covered with plastic wrap. Let stand at cool room temperature 30 minutes before grilling. · If you can't grill outdoors, chicken can be roasted on an oiled rack set in a roasting pan in middle of a 375°F oven about 1 1/4 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1680.94 Kcal (7038 kJ)
Calories from fat	509.35 Kcal
		% Daily Value*
Total Fat	56.59g	87%
Cholesterol	83.03mg	28%
Sodium	16916.36mg	705%
Potassium	1700.68mg	36%
Total Carbs	250.76g	84%
Sugars	2.34g	9%
Dietary Fiber	0.76g	3%
Protein	44.44g	89%
Vitamin C	8.5mg	14%
Iron	4.3mg	24%
Calcium	593.9mg	59%

Amount Per 100 g
Calories	378.68 Kcal (1585 kJ)
Calories from fat	114.74 Kcal
		% Daily Value*
Total Fat	12.75g	87%
Cholesterol	18.7mg	28%
Sodium	3810.85mg	705%
Potassium	383.12mg	36%
Total Carbs	56.49g	84%
Sugars	0.53g	9%
Dietary Fiber	0.17g	3%
Protein	10.01g	89%
Vitamin C	1.9mg	14%
Iron	1mg	24%
Calcium	133.8mg	59%

* 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.

Tastes

salty
savory
bitter
sweet

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