Chili and Lime Grilled Chicken

Chili and Lime Grilled Chicken

Serves 6 to 8
"Spatchcock" refers to the method of splitting a whole chicken down the middle, removing the backbone and skewering the meat for easy turning on the grill. Ask your butcher to do this for you, or carefully do it at home on a sturdy cutting board.
Ingredients: 
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 1/4 cup ground cumin
  • 1/4 cup chili powder
  • 2 tablespoons finely chopped garlic
  • 2 whole chickens, spatchcocked
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Method: 
Whisk together oil, lime juice, cumin, chili powder and garlic in a large, shallow dish to make a marinade. Arrange chickens in dish and rub all over with marinade, then cover and refrigerate for 2 to 3 hours, turning occasionally.

Turn grill on low to medium heat. Remove chickens from marinade, allowing any excess marinade to drip off. Arrange chickens on grill, skin side down and cooking, flipping occasionally, until deep golden brown and cooked through, about 30 minutes. (A meat thermometer inserted in the thickest part of the meat should register 180°F.) Transfer to a platter to let rest briefly, then serve.
Nutritional Info: 
Per Serving: 290 calories (170 from fat), 19g total fat, 4g saturated fat, 70mg cholesterol, 120mg sodium, 5g carbohydrates, (3 g dietary fiber), 23g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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