Photo: Split Whole Cumin Chicken Recipe
Ingredients
- 1 (4 to 6-pound) chicken
Marinade:
- 3 tablespoons olive oil
- 2 ounces honey
- 1 bunch freshly chopped cilantro leaves
- 1 quart buttermilk
Rub:
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 4 tablespoons ground cumin
- Salt and freshly ground black pepper
- 4 cloves fresh minced garlic
Basting liquid:
- 1/2 cup olive oil
- 3 tablespoons ground cumin
- 3 tablespoons fennel seed
For the marinade:
- Mix olive oil, honey and cilantro in a bowl, add buttermilk and mix well.
Directions
For the rub:
Mix ingredients in a small bowl and set aside until ready to use.
For the basting liquid:
Combine the ingredients in small bowl and place by the grill with a brush for basting.
Place chicken breast down. Grab tail and cut along the back bone, do the same on the other side and remove the back bone.
Add the marinade to a resealable bag and add the chicken. Let marinate for 1 to 2 hours in the refrigerator.
Remove chicken from marinade and pat skin dry. Coat the skin of the chicken with the rub and carefully place some of the rub under skin. Return to the refrigerator for a minimum of 20 minutes.
Remove the chicken from the refrigerator and place the bone sides down. Tuck legs and wings to breast. Butcher string is great for this, just cross the legs and tie them so that only the joint of the thigh is touching the grill. Grill over direct flame or high heat for 10 to 15 minutes with the grill closed.
After 10 to 15 minutes turn the heat to medium-low or move chicken from direct heat and grill until cooked through, basting every 15 minutes.
When cooked through, remove the chicken from the grill and peel off the skin. Place the chicken, flesh side down, on the grill over high heat to get grill marks. Place the reserved skin on the top level of grill to crisp. Transfer the chicken to a serving platter. Chop the crisped skin on a cutting board and sprinkle over the chicken.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By kstoner_2720601
Seabeck, WA
on February 24, 2011
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I am sure that I watched on the show that he did not tie the chicken but laid flat on grill. Did every one tie?
Now I am cooking it. I followed the recipe and tied the chicken legs and regretting. I did it just in case I remembered wrong seeing him laying flat but I feel silly now. I cut the back so could lay flat. Another mistake on Foodnetwork. Please fix it. I untied it. all the side dishes are done now.
By stonesylvania_1...
State College, 78
on September 22, 2010
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For my part, anyway! Although my husband has successfully grilled the chicken every time. Even if just using the marinade and basting recipes, the chicken is a hit. Any leftover chicken can be peeled right off the bone and used in a pasta salad the next night.
By MrsKaranja
on May 20, 2010
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My husband LOVED this recipe. The chicken came out amazingly moist and the cumin was flavorful and just enough spice. I will definitely be making this one again. I also made the corn relish that was made on this episode. It went just perfect with the chicken. Bravo!!
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