| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Cajun, Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken (3 lb) |
|
|
Juice of 1-1/2 lemons |
| 2 |
|
Cloves garlic, (see note) |
| 1 |
tb |
Fresh ground black pepper |
| 2 |
tb |
Ground cayenne pepper |
| 1 |
tb |
Paprika |
| 2 |
tb |
Melted butter |
INSTRUCTIONS
NOTE: the two cloves of garlic should be crushed with 1 tablespoon of salt.
Split and butterfly the chicken by cutting down the backbone and opening
the chicken leaving the breast attached. Squeeze lemon juice over the
chicken. Mix together the garlic, peppers, and paprika, and add to the
melted butter. Pour over chicken. If possible, let the chicken sit
overnight, uncovered, in the refrigerator. Prepare the grill. Place the
chicken, breast side up, on the grill. Cover the grill and cook chicken for
50 minutes or until done. Don't turn. If the skin is not crispy, place the
chicken under the broiler to crisp the skin and brown, watching carefully
so that it doesn't burn.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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