Spicy Chicken

Recipe By Garth Lamson
Category Atkins; Barbeque & Grilling; Dinner; Main Dish; Poultry
Main Ingredient Chicken
Cuisine Style American
Yield 1 batch
Preparation Time 15 min
Cooking Time Depends on chicken size
Equipments Grill, Low Heat; measuring cups; measuring spoons; Pestal & Mortar; Roasting Pan

1 1/2 kg Chicken, rinsed and patted dry
2 tbsp canola oil
2 tsp paprika
1 tsp dried thyme
1 tsp chili powder
1/2 tsp dried cumin
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground nutmeg
1. In a small bowl, mix oil and spices. Rub chicken legs with spice mixture; arrange on a baking sheet. Refrigerate 30 minutes.

2. Heat oven to 350F. (BBQ over medium heat) Bake chicken 40 to 45 minutes or until cooked through. If you are grilling, grill on medium heat with the indirect method. Cook about 30-40 minutes or until the liquid runs clear.

Note before the note. If you use a whole chicken, do yourself a favor and cut it down the back and press flat before grilling.
Per batch: 3132 Calories; 140 g Fat; 33 g Sat Fat; 1335 mg Cholesterol; 2482 mg Sodium; 7 g Carb; 3 g Fiber; 435 g Protein.

Using a dry marinade enhances flavor and tenderizes the chicken. You probably have all these spices in your pantry. If not, all are well worth having on hand. As you can see above, I changed it a bit, I used a whole chicken and did it on the grill. Pieces, or whole, it is all good.

Created for Lamson Adventures Copyright
2003, Lamson Adventures Lo-carb Recipes.

If you have comments, suggestions, or questions about these places, email me
at Lamson Adventures Mailer. All nutrition is based on USDA site.
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