Recipe and Photo are from our Meal Planning app, Real Plans Pro. Schedule a consultation with us at 925strong.com for meal planning/nutrition coaching.

Time: 1 hr, 20 min

Servings: 4

INGREDIENTS

2 teaspoons ground mustard

1/4 cup dried parsley

2 teaspoons sea salt, to taste

1 tablespoon dried sage

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

2 teaspoons dried thyme

1/2 teaspoon ground black pepper

1 pound bone-in chicken breast

1 pound chicken leg quarters

3 tablespoons coconut oil

HOW TO PREPARE

1.Mix all dry ingredients in a large bowl.

2.Rinse the chicken well and pat dry.

3.Generously coat the chicken with the spice mixture, trying to get as much as possible directly on the meat, and then replacing the skin over-top.

4.On the grill: Preheat grill to high heat for about 15 minutes. Leave outer burners on, and turn off the burners in the middle.

5.Put chicken on center part of grill grate, skin side down, and cook with the lid closed. Turn skin side up after 20 minutes, or when the skin is browned. Grill times may vary. The chicken is fully cooked when the chicken breasts reach 165F at their thickest part, and the legs quarters reach 170F. This will probably take 40 minutes for the breasts and 50 minutes for the leg quarters.

6.Transfer chicken to a large plate to serve.

7.On the stovetop/oven: Preheat oven to 375F.

8.Heat oil in a large oven-safe pan over medium-high heat.

9.Place the spice-rubbed chicken in the pan and cook, skin side down, until browned and crisp, about 20-30 minutes. Turn over, transfer pan to hot oven, and roast until cooked through, 40-60 minutes.

10.Check the internal temperature of the chicken with a meat thermometer, looking for a minimum reading of 165F. Test the poultry at the thickest part, making sure not to touch the thermometer to a bone. Continue cooking the chicken until it reaches the minimum temperature before removing from the pan.

11.Remove chicken from oven and transfer to a large plate to serve.