Directions:
- Crush the scallions, garlic, cilantro, parsley, salt, paprikas, and cumin with a mortar and pestle. Blend in soft butter.
- Wash poussins or chickens, split them bown the back, and flatten; dry well.
- Rub inside and out with butter paste, then let stand at least 1 hour. Save any extra paste.
- Preheat grill, place chickens skin side up. Turn after 2 minutes and baste with any extra paste. Continue to turn and baste until skin is crisp and flesh is firm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1192.56 Kcal (4993 kJ) | ||
| Calories from fat | 740.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 82.32g | 127% | |
|---|---|---|---|
| Cholesterol | 470.7mg | 157% | |
| Sodium | 1002.16mg | 42% | |
| Potassium | 1084.82mg | 23% | |
| Total Carbs | 10.58g | 4% | |
| Sugars | 0.36g | 1% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 95.48g | 191% | |
| Vitamin C | 20.7mg | 34% | |
| Iron | 6.3mg | 35% | |
| Calcium | 81.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 214.87 Kcal (900 kJ) | ||
| Calories from fat | 133.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.83g | 127% | |
|---|---|---|---|
| Cholesterol | 84.81mg | 157% | |
| Sodium | 180.56mg | 42% | |
| Potassium | 195.45mg | 23% | |
| Total Carbs | 1.91g | 4% | |
| Sugars | 0.07g | 1% | |
| Dietary Fiber | 0.2g | 4% | |
| Protein | 17.2g | 191% | |
| Vitamin C | 3.7mg | 34% | |
| Iron | 1.1mg | 35% | |
| Calcium | 14.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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