Grilled Chili Lime Spatchcock Chicken

"Spatchcock" refers to the butcher’s method of splitting a whole chicken down the middle, removing the backbone and skewering for easy turning on the grill. Double the marinade recipe and reserve half, if you would like dressing to serve with the chicken. If you like, garnish the chicken with fresh limes and cilantro.

INGREDIENTS:

2 Chickens, spatchcock style (ask butcher to prepare)

Marinade

1/2 cup olive oil
4 tablespoons lime juice
2 tablespoons fresh minced garlic
4 tablespoons cumin
4 tablespoons chili powder

METHOD:

Whisk all marinade ingredients together in a bowl. Rub the chicken with the marinade and allow to stand, in the refrigerator, for 2 to 3 hours.

Turn grill on low to medium heat. If grill is too high, the chicken will burn. Place the chicken on the grill, skin side down. After about 3 to 4 minutes, reposition the chicken clockwise about 1/4 turn, still skin side down, and continue cooking for another 3 to 4 minutes.

To finish chicken on the grill:
Turn grill to low flame and turn chicken over, skin side up, for about 3 to 4 minutes. Reposition clockwise, and continue cooking for another 3 to 4 minutes. Begin turning chicken over, front to back, every 3 to 4 minutes, until the chicken is cooked through, approximately 20 to 25 more minutes. Test with a meat thermometer to determine doneness, 180°F for poultry.

To finish chicken in the oven:
Remove chicken from grill and place in oven proof dish. Cook chicken in 375°F oven for approximately 30 minutes, or until meat thermometer reaches 180°F.

Serves 4-6