Balsamic Chicken

Source: civilizedcavemancooking.com
Course: Dinner
Preperation time: 15min
Cooking Time: 45min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/2 Tablespoon Black Pepper 0 0 1 1 0 0 2 2
1 Whole Chicken 105 105 0 0 12 12 559 559
1 To Taste Balsamic Glaze 0 0 0 0 0 0 0 0
1 To Taste Salt 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 105 1 12 562
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Instructions

  1. Your going to take your chicken, rinse it thoroughly under cold water and then pat it dry
  2. Take your kitchen shears and you are going to spatchcock your chicken and then cut it in half, follow the video below
  3. Place your chicken halves in a ziploc bag and pour your Tomato Balsamic Marinade all over them ensuring you coat everything.  Remove the air, seal the bag and place in your refrigerator for at least 6 hours and up to 48 hours
  4. Once your chicken is marinated, remove it from the fridge at least an hour prior to grilling, smoking or baking to ensure even cooking.
  5. If you are going to smoke this chicken, preheat your smoker on high and once hot, sear both sides of the chicken halves for 5-10 minutes to get crispy, turn the heat down and smoke on 225 for ~2 hours or until an internal temperature of 160 degrees in the breast or 180 degrees in the thigh
  6. If you are going to grill this chicken, preheat the grill for medium high heat.  Once preheated, place chicken halves on direct heat and grill for 10 minutes a side to crisp, then move over medium indirect heat for ~30 more minutes or until an internal temperature of 160 degrees is reached in the breast or 180 in the thigh
  7. If you choose to bake this in the oven, preheat your oven to 350, and bake the chicken until an internal temp of 150 degrees is reached in the breast or 170 degrees in the thigh.  Then turn your broiler on high and finish the chicken to crisp the skin and finish the cooking until done
  8. Once done, let the chicken rest for 10-15 minutes and then serve
  9. Enjoy!
Visit civilizedcavemancooking.com for the full instructions.

Notes


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