Yet another Favorite chicken recipe of mine. I don't know about you, but plain chicken just doesn't do it for me. The only hard part of this dish is cutting the whole chicken down the middle, but sometimes you can Find chickens already cut in half.
I was shocked at the price of this chicken....I have NEVER paid $10 for a whole chicken before in my life, but that's what this one cost me. Food prices are so ridiculous right now.
Here is the recipe for the delish mixture to baste the chicken with:
3 Tablespoons fresh, minced garlic
2 Tablespoons lite soy sauce
1/4 teaspoon black pepper
2-1/2 to 3-1/2-lb whole frying chicken
You just need a 2-1/2- to 3-1/2-pound whole frying chicken cut in half to baste it upon during the last 10 minutes of broiling 6" to 8" away from the heat, turning every 10 minutes until done. Approximately 35-45 minutes.
Note: I like to put mine all the way down onto the bottom rack and broil each side for 20 minutes on a bigger chicken and then switch to each side broiled at 10 minutes WITH the butter-garlic mixture basted upon it for those last 20 minutes. I insert a meat thermometer to ensure it's done. Before serving, baste one more time with buter-garlic mixture. You can add chopped parsley sprinkled on top too. (For whole chickens, a meat thermometer inserted into the thickest part of the thigh, but not near bone or fat, should register 180 to 185 degrees Fahrenheit before removing from the oven.)
The Weight Watcher points vary depending upon which part of the chicken you choose to eat and whether or not you eat the skin. I add a point for the butter mixture on top of the points listed for the pieces WITH skin. I take the meat off the bone and weigh it, then look in my handy-dandy points book to Figure it out.
When I was on the NutriSystem plan, I used leftovers of this dish as a PowerFuel serving.
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