| Level: | Intermediate |
| Total: | 2 hr 35 min |
| Prep: | 30 min |
| Inactive: | 1 hr 20 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 (4 to 6-pound) chicken
- 3 tablespoons olive oil
- 2 ounces honey
- 1 bunch freshly chopped cilantro leaves
- 1 quart buttermilk
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 4 tablespoons ground cumin
- Salt and freshly ground black pepper
- 4 cloves fresh minced garlic
- 1/2 cup olive oil
- 3 tablespoons ground cumin
- 3 tablespoons fennel seed
Instructions
- For the rub:
- Mix ingredients in a small bowl and set aside until ready to use.
- For the basting liquid:
- Combine the ingredients in small bowl and place by the grill with a brush for basting.
- Place chicken breast down. Grab tail and cut along the back bone, do the same on the other side and remove the back bone.
- Add the marinade to a resealable bag and add the chicken. Let marinate for 1 to 2 hours in the refrigerator.
- Remove chicken from marinade and pat skin dry. Coat the skin of the chicken with the rub and carefully place some of the rub under skin. Return to the refrigerator for a minimum of 20 minutes.
- Remove the chicken from the refrigerator and place the bone sides down. Tuck legs and wings to breast. Butcher string is great for this, just cross the legs and tie them so that only the joint of the thigh is touching the grill. Grill over direct flame or high heat for 10 to 15 minutes with the grill closed.
- After 10 to 15 minutes turn the heat to medium-low or move chicken from direct heat and grill until cooked through, basting every 15 minutes.
- When cooked through, remove the chicken from the grill and peel off the skin. Place the chicken, flesh side down, on the grill over high heat to get grill marks. Place the reserved skin on the top level of grill to crisp. Transfer the chicken to a serving platter. Chop the crisped skin on a cutting board and sprinkle over the chicken.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1404 |
| Total Fat | 101 g |
| Saturated Fat | 23 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 6 g |
| Sugar | 24 g |
| Protein | 85 g |
| Cholesterol | 299 mg |
| Sodium | 2106 mg |
Reviews
Used this recipe on a small chicken and it came out great. Served it with grilled zucchini and had a fun dinner. This recipe is pretty versatile as the spice choices can be varied yet still get the same yummy cooking results.
I am sure that I watched on the show that he did not tie the chicken but laid flat on grill. Did every one tie?
Now I am cooking it. I followed the recipe and tied the chicken legs and regretting. I did it just in case I remembered wrong seeing him laying flat but I feel silly now. I cut the back so could lay flat. Another mistake on Foodnetwork. Please fix it. I untied it. all the side dishes are done now.
For my part, anyway! Although my husband has successfully grilled the chicken every time. Even if just using the marinade and basting recipes, the chicken is a hit. Any leftover chicken can be peeled right off the bone and used in a pasta salad the next night.
My husband LOVED this recipe. The chicken came out amazingly moist and the cumin was flavorful and just enough spice. I will definitely be making this one again. I also made the corn relish that was made on this episode. It went just perfect with the chicken. Bravo!!
5/18/10 ? purchased 2 each chickens 5.28 and 5.75 lbs. Adjusted recipe accordingly. When I butterflied the chicken I also removed the breast bone. Supplemented spices as noted. Used 1-1/2 tablespoons pepper and 40 grinds pepper, 1/4 teaspoons cayenne Chile powder and 1/4 teaspoon chipotle Chile powder. Will make chicken tomorrow.
5/19/10 ? Marinated chicken for 5 hours. Applied rub. Next time I would coat the chicken with olive oil first to help the rub to stick. Disaster. Basting resulted in flare-ups and reducing the heat to medium didn?t help. After removal of skin as directed, I reduced heat to low and grilled for almost an hour. I haled the breast and removing the thighs. It still came out undercooked! I had to put the pieces in the microwave to finish. Chicken turned out okay but not what expected. I will not make this recipe again.
Can’t wait to try both chicken recipes from this episode. However, please post Michael’s Corn Salad recipe. It looked so yummy.
Please also post the two cocktails featured……..Bobby sure seemed to be enjoying Michael’s!
I really cannot rate any recipes here, since I haven’t made them yet, but can say they looked to be 5 star winners!
The chicken was excellent. Michael Haye Flavor was awesome the meat was tender and juicey. This will be one of my favorite grilled dishes, everyone loved it. I havent tried your chicken recipe from that episode Bobby but i promise i will.
I also added a little cayenne and crushed red pepper to the Rub. I cut the recipe in half and used it on bone in chicken breast instead of a whole chicken. It is really great.
This recipe had great flavor. I let the rub marinate 24 hours before grilling and it came out awesome. I added a little cayenne and crushed red pepper to the basting liquid to bring the heat!
I made both chicken recipes from this episode and this (I hate to say it Bobby) was better than Bobby Flay’s chicken (which was great too by the way).