Recipe: Butterflied Grilled Chicken With Cilantro-Mint Pesto

Serves 6.

Note: Cumin, coriander and lime give this easy-to-grill chicken loads of flavor and a bit of a south-of-the-border twist. From Meredith Deeds.

• 1 whole chicken (3 to 4 lb.)

• 1 tbsp. olive oil

• Zest of 1 lime

• 1 tbsp. fresh lime juice

• 1 1/2 tsp. ground cumin

• 1/2 tsp. salt

• 1/2 tsp. freshly ground black pepper

Directions

Pat chicken dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. Tuck wing tips behind back.

In a small bowl, stir together the oil, lime zest, lime juice, cumin, coriander, salt and pepper. Rub the spice mixture all over the chicken.

Transfer chicken to a cutting board and let rest for 10 minutes. Carve and serve with pesto.

Nutrition information per serving without pesto:

Calories260Fat16 gSodium280 mg

Carbohydrates1 gSaturated fat4 gTotal sugars0 g

Protein27 gCholesterol90 mgDietary fiber0 g

Makes 1 cup.

Note: Adding a jalapeño pepper to this pesto gives it a bit of zip. If you like your pesto sans heat, feel free to leave it out. From Meredith Deeds.

• 1 c. fresh cilantro leaves

• 1/4 c. fresh mint leaves

• 2 tbsp. roasted, unsalted peanuts

• 1 tbsp. lime juice

• 1 jalapeño pepper, optional

• 1 medium garlic clove, peeled

• 1/2 teaspoon salt

• 1/2 c. extra-virgin olive oil

In a food processor, blend cilantro, mint, peanuts, Parmesan, lime juice, jalapeño, garlic and salt to a coarse purée. With machine running, gradually pour in oil. Purée until almost smooth. Transfer pesto to bowl.

Nutrition information per 2 tablespoons:

Calories140Fat15 gSodium170 mg

Carbohydrates1 gSaturated fat2 gTotal sugars0 g

Protein1 gCholesterol1 mgDietary fiber0 g