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    You are in: Home / Recipes / Nutmeg Chicken Under a Cast-Iron Skillet Recipe
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    Nutmeg Chicken Under a Cast-Iron Skillet

    Nutmeg Chicken Under a Cast-Iron Skillet. Photo by dianegrapegrower

    1/2 Photos of Nutmeg Chicken Under a Cast-Iron Skillet

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Love to Eat!!'s Note:

    Way to grill: direct medium-low heat (about 350°F) Grilling time: 40 minutes to 1 hour Special Equipment: cast-iron skillet (I wrap mine in foil so it doesn't get smoky and for easy clean up) or sheet pan and 2 foil-wrapped bricks, instant-read thermometer

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    Ingredients:

    Serves: 4

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Combine the marinade ingredients in a glass measuring cup(everything except the chicken). Pulse with an immersion blender a few times until somewhat smooth.
    2. 2
      Place the chicken, breast side down, on a cutting board. Using sturdy kitchen shears or a very sharp knife, cut from the neck to the tail end, along both sides of the backbone, to remove it. Take special care if you are using a knife; you’ll be cutting through small bones and will have to use some force.
    3. 3
      Once the backbone is out, you’ll be able to see the interior of the chicken. Make a small slit in the cartilage at the bottom end of the breastbone. Then, placing both hands on the rib cage, crack the chicken open like a book. Run your fingers along either side of the cartilage in between the breasts to loosen it from the flesh. Grab the bone and pull up on it to remove it along with the attached cartilage. The chicken should now lay flat.
    4. 4
      Place the chicken inside a 13 X 9 shallow baking pan and carefully rub marinade under the skin and then turn to coat it evenly all over with the marinade. Refrigerate for about 2 hours.
    5. 5
      Prepare the grill for direct cooking over medium-low heat.
    6. 6
      Brush the cooking grates clean. Place the chicken, bone side down, over direct medium-low heat and put your cast-iron skillet, or weight a sheet pan down with 2 foil-wrapped bricks, directly on top. Close the lid and cook for 20 to 30 minutes. This WILL smoke alot -- don't panic. Remove the skillet, turn the chicken over, replace the weight, close the lid, and cook until the juices run clear and an instant-read thermometer inserted into the thigh (not touching the bone) registers 170°F, 20 to 30 minutes. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.

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    Ratings & Reviews:

    • on September 19, 2009

      45

      I subbed thyme for rosemary (personal preference), and since we have a rotisserie attachment for our grill, I didn't split and flatten the chicken. The rub was tasty and the meat was very moist. The skin, which is normally crispy for us, was a bit flabby from all the oil in the rub - don' t know if that would be a problem with the split/flattened chicken. I will leave out the oil, and use the seasonings as a rub in future. Thanks for sharing. PS: Very nice clear instructions on prepping the chicken!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Nutmeg Chicken Under a Cast-Iron Skillet

    Serving Size: 1 (360 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 867.9
     
    Calories from Fat 604
    69%
    Total Fat 67.1 g
    103%
    Saturated Fat 17.4 g
    87%
    Cholesterol 243.8 mg
    81%
    Sodium 1972.6 mg
    82%
    Total Carbohydrate 5.2 g
    1%
    Dietary Fiber 0.6 g
    2%
    Sugars 3.6 g
    14%
    Protein 57.5 g
    115%

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