Smoky Skillet Grilled Chicken with Crispy Bread

Everyone loves the smoky taste of freshly-grilled chicken, but is cooking the chicken directly on the grates really the best way to go? This hybrid skillet-on-the-grill method lets you capture all the delicious juices that the bird gives off as it cooks, while still allowing the chicken to absorb plenty of barbecue flavor. Smoky charcoal, plus the rich, deep notes of smoked paprika and chipotle chile, add plenty of depth, achiote paste delivers a seductive red color to the meat, and a bed of rosemary adds that irresistible flavor. A final brilliant touch? Thick slices of grilled bread to serve alongside, ready to sop up all those beyond-wonderful juices.

Nutrition Information

133 Calories

37g Carbohydrates

21g Protein

674mg Potassium

1g Fiber

3g Sugar

Ingredients

1 tablespoon plus 1 teaspoon achiote paste
2 tablespoons white wine vinegar
2 tablespoons kosher salt
2 teaspoons dried Mexican oregano
1 tablespoon smoked paprika
1 teaspoon ground chipotle chile
1 teaspoon ground black pepper
¼ cup olive oil
1 (3 1/2 to 4 pound) chicken
8 (3-inch) fresh rosemary sprigs
Thick slices of grilled country-style bread or steamed rice for serving

Directions

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