Category: Poultry Dishes

Serves: 4

Ingredients

• 1 ½ teaspoons Stevia or Truvia
• 1 ¼ teaspoons ground cumin
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon paprika
• ½ teaspoon dried thyme
• ½ teaspoon chili powder
• 1 (4-pound) whole chicken
• Cooking spray

Directions

1. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving and empty space in the middle.
2. Combine first 7 ingredients; set aside.
3. Remove and discard giblets and neck form chicken. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side. Turn chicken over. Starting at neck cavity, lossen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub spice mixture under skin. Gently press skin to secure.
4. Place chicken, breast side down, on grill rack coated with cooking spray over direct heat; cover and cook 7 minutes. Turn chicken over; cook 7 minutes. Move chicken over indirect heat; cover and cook 45 minutes or until a thermometer inserted in meaty part of thigh registers 165 degrees. Transfer chicken to a cutting board; let rest 10 minutes. Discard skin.

Nutrition Facts

Calories 270, Fat 6.5g, Protein 47.3g, Carbohydrates 2.6g, Fiber 0.6g, Cholesterol 150mg, Iron 2.8mg, Sodium 657mg, Calcium 40mg