Grilled Lemon-Coriander Chicken

Ingredients for Grilled Lemon-Coriander Chicken

• 3/4 cup loosely packed fresh coriander sprigs

• 1/4 taza de aceite de oliva

• 2 shallots, chopped (60g )

• 1 diente de ajo grande, picado

• 1 teaspoon finely grated fresh lemon <"">zest<

• 2 cucharaditas de jugo de limón fresco

• 1 fresh serrano chilli, minced, including seeds

• 1 cucharadita de cilantro molido

• 1 cucharadita de azúcar

• 3/4 cucharaditas de sal

• 1 (3- to 3 1/2-lb) chicken, rinsed and patted dry

• 1/4 cucharaditas de pimienta negra

• 1 tablespoon unsalted butter, melted and cooled

• hilo de cocina

• a large chimney starter (if using charcoal)

• un termómetro de lectura instantánea

Purée coriander, oil, shallots, garlic, lemon zest and juice, chilli, coriander, sugar, and 1/2 teaspoons 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 teaspoons 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 coriander 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 77°C, 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 77°C, 35 to 45 minutes.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.