Spatchcocked (or UnSpatchcocked) Chicken with Vine Recipe - Low Carb & Healthy
Low carb recipe for Spatchcocked (or UnSpatchcocked) Chicken with Vine which belongs to the Poultry recipe category.
- 3 pounds (1.6 kg) chicken?either whole or cut up
- 1 cup (240 ml) cider vinegar
- 3 teaspoons chili powder
- 2 tablespoons (3 g) Splenda
- 1 teaspoon cayenne 1 teaspoon paprika
- 1 teaspoon dry mustard
- 1 teaspoon black pepper
- teaspoon cumin
- teaspoon salt
Technically, you're supposed to cut along both sides of the backbone and remove it entirely, but that's too much work for me, so I just let my chicken look uneven.
I know this sounds hard, but if you have good poultry or kitchen shears? my Martha Stewart shears from Kmart work just fine?it takes all of about a minute and a half.
Make the cut along the bottom side of the chicken, grab either side of the cut, and pull the chicken open.
Press down on the breastbone until you hear a slight crack.
Now you have a flat chicken you can lay on a grill.
Or you can just not bother.
I'm describing the process because it's terribly, terribly trendy in grilling circles right now, and anyway, whole chickens are often quite cheap.
However, I think it's easier just to use a cut-up chicken, you know? The baste works just as well with the parts, and you don't have to carve.
Either way, start by lighting your grill; you'll want it at medium heat.
While the grill is heating, combine everything but the chicken.
Grill the chicken starting skin-side up, and keeping the grill closed except when basting or dealing with flare-ups, grill for 15 minutes, basting frequently with the vinegar mixture using a clean utensil each time.
Turn skin-side down and grill for 7 to 9 minutes, still basting; then turn skin-side up again and continue grilling until juices run clear when chicken is pierced to the bone or an instant-read thermometer registers 180F (85C).
Even with all of the basting liquid you'd get only 5 grams of carb, with 1 gram of fiber, or 4 grams of usable carb per serving?but you won't consume all of the basting liquid. Count no more than 2 grams per serving; 40 grams of protein.