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Survival Of The Recession Food - Whole Grilled Chicken

chefyvon's picture
Whole Grilled Chicken - only $ 2.30 per person Grilled chicken the Mexican-way: cut vertical through the back, seasoned and marinated for at least 4 hours. This way your chicken stays much juicier instead of cutting the chicken into pieces. Serves 4.
Ingredients
  Whole chicken 6 Pound (Around 1 Piece)
  Taco seasoning 4 Tablespoon
  Vegetable oil/Olive oil 1⁄2 Cup (8 tbs)
  Beer 1⁄4 Cup (4 tbs)
  Lime 1 , juiced
  Garlic 4 Tablespoon, minced
  Cumin seed 2 Tablespoon
  Peppercorns/Ground pepper 1 Tablespoon
Directions

1 - Cut chicken through the rib cage/back, and season on all sides
with Taco seasoning. Place in large bowl, pour marinade on both
sides, cover and let marinate for at least 4 hours.
2 - Heat grill, and grill chicken starting back down.
3 - Turn over and bast with marinade every 15 minutes. After ± 45-
50 minutes check temperature. If it reads 155°F remove chicken
from grill and let rest for 10-15 minutes. Temperature will rise,
but chicken will not get too dry.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Taste: 
Savory
Method: 
Grilling
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
240 Minutes
Cook Time: 
60 Minutes
Ready In: 
300 Minutes
Servings: 
4
Story
We moved to Mexico, because we lost a big part of our income, and I was inspired by the little shacks and food carts, selling great tasting food for little money. That's when I started re-creating and writing the recipes down into an e-book. For just $ 3.95, you can get your own pdf file of "Survival of Recession Food", just check my new website: www.recessionfood.net
Subtitle: 
Whole chicken grilled with Mexican Twist

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