Whole Grilled Chicken with Wilted Arugula

Name: Whole Grilled Chicken with Wilted Arugula
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 large bunch arugula, large stems discarded; 2 kilograms chicken, preferably free-range; 1 Tbsp olive oil; 4 servings Quick Pickled Pearl Onions; 1 bunch rosemary sprigs; 4 servings Salt and freshly ground pepper

Whole Grilled Chicken with Wilted Arugula might be just the main course you are searching for. One portion of this dish contains around 75g of protein, 64g of fat, and a total of 893 calories. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have salt and pepper, pickled pearl onions, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Light a grill using 6 pounds of charcoal briquettes or 8 pounds of hardwood charcoal. When the flames have died down and the coals are white on the outside, divide the coals in half and push to each side of the grill, leaving the center empty. Top each pile of coals with half of the rosemary sprigs.

Ingredients you will need

Rosemary

Equipment you will use

Grill

Season the chicken inside and out with a good amount of salt and pepper. Fold the wing tips under the back and tie the legs together. Set the chicken in the center of the grill, breast side up. Cover the grill and cook the chicken without turning for about 50 minutes, or until an instant-read thermometer inserted in the thickest part of a thigh registers 16

Ingredients you will need

Salt And Pepper