Grilled Chicken with a Chile-Lime Rub

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Grilled Chicken with a Chile-Lime Rub

Grilled Chicken with a Chile-Lime Rub

 

Yields: 4 Servings

Ingredients:

  • 1 (4 pound) whole chicken
  • 3 tablespoons Ancho chile powder
  • 2 tablespoons cilantro olive oil
  • 2 teaspoons freshly grated lime zest
  • 3 tablespoons lime juice
  • 1 tablespoon granulated garlic
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground white pepper

 

Preparation:

Combine Ancho chile powder and cilantro olive oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, sea salt, and freshly ground white pepper to form a wet paste.

Grilled Chicken with a Chile-Lime Rub

Using kitchen shears cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. 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 glass-baking dish. Cover with plastic wrap and refrigerate overnight or up to 24 hours.

Grilled Chicken with a Chile-Lime Rub

Preheat half the grill to medium-high; leave the other half unheated.

Place the chicken skin-side down over the heat and grill until the skin begins to color and char marks form, about 5 minutes. Flip over and grill 5 minutes more. Move the chicken to the unheated side. Close the lid and cook, making sure the chicken is flat against the grate, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°F, 45 to 60 minutes. 

Grilled Chicken with a Chile-Lime Rub Grilled Chicken with a Chile-Lime Rub

Transfer to a cutting board and let rest for 5 to 10 minutes before carving.

Grilled Chicken with a Chile-Lime Rub

Serve with  Spanish Rice or Mofongo (Smashed Garlic Plantains), if desired.

Grilled Chicken with a Chile-Lime Rub

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Grilled Chicken with a Chile-Lime Rub

Grilled Chicken with a Chile-Lime Rub
  • Author:
  • Yield: 4 Servings
  • Method: Grilling
  • Cuisine: Mexican

Ingredients

  • 1 (4 pound) whole chicken
  • 3 tablespoons Ancho chile powder
  • 2 tablespoons cilantro olive oil
  • 2 teaspoons freshly grated lime zest
  • 3 tablespoons lime juice
  • 1 tablespoon granulated garlic
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground white pepper

Instructions

Combine Ancho chile powder and cilantro olive oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, sea salt, and freshly ground white pepper to form a wet paste.

Using kitchen shears cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. 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 glass-baking dish. Cover with plastic wrap and refrigerate overnight or up to 24 hours.

Preheat half the grill to medium-high; leave the other half unheated.

Place the chicken skin-side down over the heat and grill until the skin begins to color and char marks form, about 5 minutes. Flip over and grill 5 minutes more. Move the chicken to the unheated side. Close the lid and cook, making sure the chicken is flat against the grate, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°F, 45 to 60 minutes.

Transfer to a cutting board and let rest for 5 to 10 minutes before carving.

Nutrition

  • Serving Size: 4
  • Calories: 343
  • Sugar: 0.6g
  • Sodium: 1167mg
  • Fat: 17.6g
  • Saturated Fat: 3.9g
  • Trans Fat: 0g
  • Carbohydrates: 3.4g
  • Fiber: 0.7g
  • Protein: 41.1g
  • Cholesterol: 125mg

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