- 1/4 cup chopped shallots
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 2 teaspoons chopped fresh thyme
- 2 teaspoons low-sodium soy sauce
- 6 garlic cloves, minced
- 1 (4-pound) whole chicken
- Cooking spray
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- calories 247
- caloriesfromfat 36 %
- fat 9.8 g
- satfat 2.6 g
- monofat 3.8 g
- polyfat 2.2 g
- protein 35.6 g
- carbohydrate 1.7 g
- fiber 0.1 g
- cholesterol 106 mg
- iron 1.8 mg
- sodium 420 mg
- calcium 20 mg
How to Make It
Combine the first 11 ingredients in a 13 x 9-inch baking dish.
Remove and discard giblets and neck from chicken. Trim excess fat. With a sharp knife or kitchen shears, remove the wings at the first joint; discard wings. Split chicken in half lengthwise. Remove and discard skin; pierce entire surface of chicken with a fork. Place chicken in the dish, turning to coat. Cover and refrigerate 8 hours or overnight, turning occasionally.
Remove chicken from dish; discard marinade. Coat chicken with cooking spray; sprinkle chicken evenly with salt and pepper.
Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Maintain temperature at 400°.
Wrap 2 bricks with aluminum foil. Place chicken, breast side down, on grill rack coated with cooking spray on unheated side. Place 1 prepared brick on each chicken half. Cover and grill 1 hour or until a thermometer inserted into the thickest part of the thigh registers 165°. Carefully remove hot bricks; remove chicken from grill. Let chicken stand 5 minutes. Carve chicken.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.