Low Fat Mint-Rubbed Chicken with Lemon-Raisin Vinaigrette Recipe

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Recipe Category: Chicken

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Low Fat Mint-Rubbed Chicken With Lemon-Raisin Vinaigrette Recipe

Ingredients

  • ***CHICKEN***
  • 1 cup fresh mint leaves, coarsely chopped
  • 5 cloves garlic, minced
  • 1 teaspoon ground cardamom, up to 2
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1 whole chicken, 3 1/2 pounds
  • 1 teaspoon olive oil
  • ***LEMON-RAISIN VINAIGRETTE***
  • 1/3 cup fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup raisins
  • salt & freshly ground black pepper, to taste

    • Method

  • :TO MAKE CHICKEN: 1.
  • Prepare a grill for indirect cooking.
  • In a small bowl, combine mint, garlic, cardamom, 1 teaspoon salt and 1 teaspoon pepper.
  • Remove giblets from chicken and trim excess skin.
  • Carefully run your fingers under the skin over the breast and legs to create 4 pockets.
  • Rub half of the mint mixture inside the pockets.
  • Spoon the rest into the cavity.
  • Tie legs together with string and tuck wing tips under back.
  • Rub oil over outside of chicken and season with salt and pepper.
  • Place chicken on unheated section of grill.
  • Cover and grill, rotating chicken every half hour, until an instant-read thermometer inserted in the thickest part of the thigh (away from the bone) registers 180°F, about 1 1/2 to 2 hours.
  • If using charcoal, check coals every 20 minutes or so, adding more fuel as necessary to keep the fire going.
  • :TO MAKE VINAIGRETTE & SERVE: 1.
  • Meanwhile, in a small bowl, whisk lemon juice and oil.
  • Add raisins and set aside for at least 30 minutes.
  • Season with salt and pepper.
  • When chicken is done, transfer to a cutting board, tent with aluminum foil and let rest for 10 minutes.
  • Remove skin and carve.
  • Serve, passing vinaigrette separately.
  • Makes 4 servings.
  • Calories per 4-ounce serving; 35 grams protein; 14 grams fat (3 grams saturated fat); 15 grams carbohydrate; 635 mg sodium; 99 mg cholesterol; 1 gram fiber

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