Prep Time: 6 hours and 30 minutes Cook Time: 1 hour and 20 minutes
Ingredients Serves 4
1 ¼ cups whole milk yogurt, plain
3 cups fresh cilantro, plus more for garnish
4 garlic cloves, peeled
½ cup chopped yellow onion
2 teaspoons lime zest
3 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1 (4-pound) chicken, whole
Vegetable or canola oil, for the grates
Lime wedges, for serving
Instructions
Process/blend the yogurt, cilantro, garlic, onion, lime zest, lime juice, oil, half the salt, and half the black pepper in a blender or food processor until smooth. You can use any oil for the sauce, but olive oil is a healthy option that adds a nice flavor.
Transfer half of the sauce to an airtight container and refrigerate. The sauce will be served alongside the chicken.
Pat the chicken dry with paper towels. Remove any neck parts and gizzards from the chicken, if any.
Place the chicken breast-side-down onto a cutting board with the legs facing you.
Use poultry shears or kitchen scissors to cut along the right side of the backbone. You want to cut from the bottom of the chicken to the neck.
Repeat the last two steps on the left side of the backbone, then remove the bone. Discard it or reserve the bone to make homemade chicken stock.
Flip the chicken over and firmly press down on the breastbone to flatten until you hear a crack and the chicken lays flat.
Pat the chicken dry with paper towels once again, then transfer to a baking sheet fitted with a wire rack (if you have a wire rack on hand).
Rub the yogurt sauce that you didn’t refrigerate all over the chicken.
Cover the chicken with plastic wrap and refrigerate for at least 6 hours.
Remove the chicken from the refrigerator 45 minutes to 1 hour before cooking to bring it to room temperature—season both sides with the remaining salt and black pepper.
Meanwhile, prepare your Big Green Egg for indirect cooking (using the ConvEGGtor) with one lump of smoking wood and preheat to 350 degrees Fahrenheit. For crispy skin, consider using the EGGspander, so the chicken sits a bit higher. As for wood, go with apple, cherry, or pecan.
Once the Big Green Egg releases clean smoke, lightly oil the grates, then transfer the chicken to the grates (breast side up). Close the lid and cook the chicken undisturbed for an hour.
Burp the Big Green Egg and check the chicken’s internal temperature by inserting the probe of an instant-read thermometer into the breast. After an hour, the chicken should be nicely browned and close to 165 degrees Fahrenheit.
Close the lid and cook the chicken for another 15-20 minutes or until the internal temperature is 165 degrees.
Remove from the smoker and rest for 10-15 minutes. Again, burp the Egg before opening the lid.
Carve and garnish with cilantro. Serve with the remaining yogurt sauce and lime wedges.
Spinach Pesto Pasta with Chicken
Prep Time: 15 minutes Cook Time: 20 minutes
Ingredients Serves 2 Pasta
Sea salt
2 cups uncooked lentil rotini or regular rotini
Pesto
3 cups spinach, lightly packed with tender stems
3 garlic cloves, minced
¼ cup nuts of choice
3 tablespoons freshly grated parmesan cheese, plus more for garnish
2 tablespoons chopped fresh parsley
½ teaspoon fine sea salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
½ cup extra-virgin olive oil
Chicken
8 ounces chicken breasts, boneless and skinless
½ teaspoon fine sea salt
½ teaspoon garlic powder
¼ teaspoon black pepper
1 tablespoon olive oil
Instructions
Bring a pot of water to a boil. Generously salt the water once boiling.
Cook the pasta according to the packaging instructions once the water comes to a boil—about 7 minutes. Lentil pasta is a great way to boost this recipe’s cancer-fighting properties. Lentils contain lignans and saponins, which have been found to help prevent cancer.
Meanwhile, add the spinach, garlic, nuts of choice, cheese, parsley, salt, pepper, red pepper flakes, lemon zest, and juice to the bowl of a food processor. Pulse until the ingredients come together.
Run the food processor on low as you deliver the oil in a steady stream. Stop once the pesto is smooth. Set the pesto aside.
Reserve ¼ cup of the starchy pasta water, then drain the pasta and return it to the pot.
Pat the chicken dry with a paper towel and cut it into thin strips. Season with salt, garlic powder, and black pepper.
Heat olive oil in a medium pan over medium heat.
Add the chicken strips and sauté for 8-10 minutes or until opaque.
Add the cooked pasta to the skillet with the chicken, followed by the pesto. Toss to coat the pasta and chicken with pesto. Add pasta water as needed to help the pesto cling to the pasta.
Finish with freshly grated parmesan cheese and serve.