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Smoky Butterflied Chicken With Garlic-Mayo Tomatoes and Herbs
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| Serves 4| Hands-On Time: 10m| Total Time: 1hr 10m Ingredients | |
| canola oil, for the grill | |
| 1 3 1/2- to 4-pound | chicken |
| 2 tablespoons | smoked paprika |
| kosher salt | |
| black pepper | |
| 1/3 cup | mayonnaise |
| 1 clove | garlic, chopped |
| 2 pounds | beefsteak tomatoes, (about 2), sliced |
| 2 tablespoons | chopped fresh herbs, (such as chives, flat-leaf parsley, or basil) |
| Directions Heat grill to medium and set up an indirect-heat zone. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate. Using kitchen shears, butterfly the chicken. Season the chicken on both sides with the paprika, ¾ teaspoon salt, and ½ teaspoon pepper. Grill, covered, breast-side up, over indirect heat until an instant-read thermometer inserted into the thickest part of a thigh registers 165° F, 40 minutes to 1 hour. Meanwhile, combine the mayonnaise and garlic in a small bowl. Spread on the tomatoes. Sprinkle with the herbs and ¼ teaspoon pepper. Serve the tomatoes with the chicken. Per Serving Calories 644 | |
| 42g | Fat |
| Sat Fat 9g Cholesterol 173mg Sodium 626mg Protein 54g Carbohydrate 10g | |
| 6g | Sugar |
Fiber 4g
Iron 4mg
Calcium 59mg
Quick Tip
No grill? The chicken can be baked on a rimmed baking sheet in a 450° F oven until a thermometer inserted into the thickest part of a thigh registers 165° F, 30 to 40 minutes.
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