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Butterflied Grilled Chicken with a Chile-Lime Rub

Ingredients:

  • 3 tablespoons chile powder, preferably New Mexico chile, or Hungarian paprika
  • 2 tablespoons melted lard (from R Heritage Farm) or extra-virgin olive oil
  • 2 teaspoons freshly grated lime zest
  • 3 tablespoons lime juice
  • 1 tablespoon minced garlic
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • Pinch of ground cinnamon
  • (1) 3 ½ - to 4-pound whole chicken from R Heritage Farm, halved 

Combine chile powder (or paprika) and lard or oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper and cinnamon to form a wet paste. 

To halve the chicken cut down one side of the backbone through the ribs. Make an identical cut on the opposite side to remove the backbone completely; reserve it for stock. Place the chicken cut-side down and flatten with the heel of your hand. Generously smear the spice rub under and over the skin and on the interior of the bird. Place in a nonreactive baking dish. Cover with plastic wrap and refrigerate overnight or up to 24 hours. 

Preheat half the grill to medium-high (or build a medium-high heat fire on one side of a charcoal grill); leave the other half unheated. Have a squirt bottle of water ready by the grill. 

Leave all the spice rub on the chicken. Place the chicken skin-side down over the heat and grill until the skin begins to color and char marks form, about 5 minutes. (Extinguish any flare-ups with the squirt bottle.) Flip over and grill 5 minutes more. Move the chicken to the unheated side. Close the lid and cook until a thermometer inserted into the thickest part of a thigh registers 165°F, 30 to 40 minutes. 

 Transfer to a platter and let rest for 5 to 10 minutes before carving. Goes great with a salad or roasted corn.

This entry is related to the following products. Click on any of them for more information.
Garlic, Chicken,