SPICE-RUBBED BARBECUE CHICKEN

MAKES 6 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 5 HOURS (INCLUDING MARINATING TIME)

1 tbsp 1 tbsp 1 tbsp

2 tsp 1 tsp ½ tsp 1 3 tbsp dried oregano garlic salt coriander seeds, toasted and ground smoked paprika freshly ground pepper kosher salt whole chicken (about 1.7 kg) lemon juice 1 batch Alabama Sauce (see recipe, above)

In small bowl, stir together oregano, garlic salt, coriander seeds, paprika, pepper and kosher salt; set aside.

Using kitchen shears, cut chicken along each side of backbone; remove backbone and discard or reserve for another use. Turn chicken breast side up; press firmly on breastbone to flatten.

Place chicken on baking sheet; drizzle with lemon juice. Sprinkle all over with oregano mixture and press to adhere; cover with plastic wrap. Refrigerate for

4 to 24 hours. Bring chicken to room temperature before grilling.

Meanwhile, preheat barbecue to medium heat (about 350°F); grease grill.

Place chicken, skin side down, on grill; close lid and cook, flipping once, until juices run clear when chicken is pierced and instant-read thermometer inserted in thickest part of thigh reads 165°F, 40 to 50 minutes.

Transfer chicken to cutting board; tent with foil. Let rest for 10 minutes before carving. Serve with Alabama Sauce.

PER SERVING about 249 cal, 26 g pro, 15 g total fat (4 g sat. fat), 3 g carb (1 g dietary fibre, trace sugar), 93 mg chol, 796 mg sodium, 341 mg potassium. % RDI: 3% calcium, 11% iron, 9% vit A, 3% vit C, 4% folate.