New You Boot Camp Hunter Stew
4th June 2015
New You Boot Camp Pork and Plum
11th June 2015
Ingredients
- 1 whole chile (or 1/2 tsp crushed red pepper flakes)
- 3/4 cup fresh cilantro chopped
- 1/4 cup fresh oregano chopped
- 1 tsp lime zest finely grated
- 1/4 cup olive oil plus more for grill
- Himalayan Crystal Salt
- freshly ground pepper
- 1 chicken (about 4-lb), halved, backbone removed
- lime wedges (for serving)
Servings:
Instructions
- If using whole chile, toast in a dry skillet, turning often, until slightly puffed and darkened, about 4 minutes. (Do not toast red pepper flakes.) Discard stem and seeds. Finely chop chile and transfer to a small bowl. Stir in cilantro, oregano, lime zest, and 1/4 cup oil; season dressing with salt and pepper.
- Prepare grill for medium indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 burner turned off). Brush grill rack with oil. Season chicken with salt and pepper and place, skin side down, on grill. About 5 minutes before chicken is done, baste with some of dressing.
- Pour remaining dressing onto a carving board (or platter, if you don't have a large board) and place chicken, skin side up, on top.
- Let sit at least 10 minutes to rest and absorb flavor from dressing before carving.
- Drizzle chicken with some dressing from board and serve with limes.
