Went, with a friend, to the Mandarin for lunch. Matt was the first to go for dessert and came back
Sorry I haven't been doing my job commenting on other's blogs but life is a tad harassing at the moment. I will get back into the swing of it soon, I hope.
This sounded a tasty way to cook chicken.
Butterflied Grilled Chicken With a Chile-Lime Rub
WebMD Recipe from EatingWell.com
A quick and efficient way to cook a whole bird on the grill is to butterfly it. This method is so
3 tablespoons chile powder, preferably New Mexico chile, or Hungarian paprika
2 tablespoons extra-virgin olive oil
2 teaspoons lime zest, freshly grated
3 tablespoons lime juice
1 tablespoon garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
1.5 teaspoons kosher salt
1 teaspoon freshly ground pepper
1 Pinch of ground cinnamon
1 3 1/2- to 4-pound chicken
Step 1 Combine chile powder (or paprika) and oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper and cinnamon to form a wet paste.
Step 2 Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard (or reserve it for stock). Place the chicken cut-side down and flatten with the heel of your hand. Generously smear the spice rub under and over the skin and on the interior of the bird. Place in a nonreactive baking dish (see Tip). Cover with plastic wrap and refrigerate overnight or up to 24 hours.
Step 3 Preheat half the grill to medium-high (or build a medium-high heat fire on one side of a charcoal grill); leave the other half unheated. Have a squirt bottle of water ready by the grill.
Step 4 Leave all the spice rub on the chicken. Place the chicken skin-side down over the heat and grill until the skin begins to color and char marks form, about 5 minutes. (Extinguish any flare-ups with the squirt bottle.) Flip over and grill 5 minutes more. Move the chicken to the unheated side. Close the lid and cook, making sure the chicken is flat against the grate, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°F, 30 to 40 minutes. Transfer to a platter and let rest for 5 to 10 minutes before carving.
Have a great day
Have a great day