SPATCHCOCKED CHICKEN WITH SWEET & SPICY BBQ RUB
This slow-cooker chicken noodle soup fits nicely into the Mediterranean diet thanks to plenty of vegetables, lean chicken breast and whole-wheat pasta.
MAKES 6 SERVING/ TOTAL TIME 1 HOUR 45 MINUTES
2 tablespoons chili powder
4 teaspoons packed brown sugar
1 tablespoon ground cumin
1 ½ teaspoons salt
¾ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon ground ginger
¼ teaspoon cayenne pepper
1 4- to 4 1/2-pound chicken
To prepare rub: Combine chili powder, brown sugar, cumin, salt, paprika, garlic powder, ginger and cayenne in a small bowl. To prepare chicken: Remove giblets from chicken and trim any excess skin and fat. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the chicken cut-side down and flatten with the heel of your hand. Rub the dry rub mixture under the skin onto the breast meat and leg meat and rub a little on the skin.
To grill chicken: Place 2 foil-wrapped bricks on the grill rack. Preheat a gas grill to medium-high or build a two-zone fire If using a gas grill, turn off one burner Oil the grill rack Wearing oven mitts, remove the hot bricks and set the chicken on the rack, skin-side down, over the unlit portion of the grill. Transfer the chicken to a clean cutting board and let rest for 5 minutes before removing the skin and carving.
2.2g saturated fat,