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Prep 15min
Total1hr25min
Servings4
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Ingredients
8
medium green onions, chopped (1/2 cup)
2
tablespoons chopped fresh rosemary leaves
2
tablespoons chopped fresh flat-leaf parsley
2
tablespoons lemon juice
1
teaspoon salt
1/2
teaspoon pepper
1
clove garlic, finely chopped
2
1/2-to 3-pound whole broiler-fryer chicken
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Steps
1
If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
2
Mix all ingredients except chicken in small bowl. Rub mixture over skin of chicken, and place 2 tablespoons mixture in cavity of chicken. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
3
Cover and grill chicken, breast side up, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium-high heat 1 hour to 1 hour 10 minutes. Rotate chicken one-half turn once, until thermometer reads 180° and juice of chicken is no longer pink when center of thigh is cut. Garnish as desired.
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If fresh herbs are not available, use 1 teaspoon each dried rosemary leaves and dried parsley flakes.
Indirect grilling makes chicken tender and juicy without having to monitor the grill constantly. Arrange coals around edge of firebox. For gas grills, heat both sides of grill, and turn off one side when placing chicken on the grill.
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Nutrition Facts
Serving Size:1 Serving
Calories
295
Calories from Fat
155
Total Fat
17g
Saturated Fat
5g
Cholesterol
105mg
Sodium
400mg
Total Carbohydrate
2g
Dietary Fiber
0g
Protein
34g
% Daily Value*:
Iron
10%
10%
Exchanges:
5 Lean Meat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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