A quick and efficient way to cook a whole bird on the grill is to butterfly, or "spatchcock" it. When cooking a whole chicken on the grill, try searing the chicken first over direct heat then finish cooking over indirect heat (as instructed in this recipe). That way you avoid the all too common problem when grilling--chicken burned on the outside and raw in the center. For best flavor, let the chicken marinate in the rub overnight in the refrigerator. Serve with lime wedges and fresh salsa. Source: EatingWell Magazine, March/April 2010

Bruce Aidells
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Ingredients

Directions

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

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  • 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 (or 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 (see Tip). 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, 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 degrees F, 30 to 40 minutes. Transfer to a platter and let rest for 5 to 10 minutes before carving.

Tips

Kitchen Tip: A nonreactive bowl or pan--stainless-steel, enamel-coated or glass--is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.

Nutrition Facts

212 calories; 9 g total fat; 1.7 g saturated fat; 88 mg cholesterol; 499 mg sodium. 425 mg potassium; 4 g carbohydrates; 2 g fiber; 28.3 g protein; 1274 IU vitamin a iu; 4 mg vitamin c; 12 mcg folate; 42 mg calcium; 2 mg iron; 40 mg magnesium;

Reviews (12)

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13 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/12/2014
Easy and really flavorful Made this because it looked easy and I needed a chicken dish that would cover 2 meals (for 2 of us). It was fantastic!. It is going in our regular rotation for the summer. Exceptionally juicy (not sure if it was the rub or the grilling method but it worked). Used 1.5 tblsplcalifornia chile powder (that's all I had) and.5 tblsp chipotle chile powder and 1 tblsp sweet paprika. Next time I will definiely use all chile powder as a bit spicier would have made it even better. Read More
Rating: 5 stars
07/01/2013
Amazing rub I made this rub for boneless skinless breasts and it was incredible. I added Hornitos tequila to the marinade for a little extra kick. I will definitely make this again! Read More
Rating: 5 stars
10/30/2011
This recipe exceeded our expectations. The flavor was eye-opening rich and delicious. The two of us are making three meals out of the bird thighs and drumsticks for the first meal chicken salad with mixed greens and grapefruit sections for the second and still a breast left for another meal to be determined. Read More
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Rating: 5 stars
10/30/2011
This is great but I cut down the salt in half! Read More
Rating: 5 stars
10/30/2011
This is a great way to cook a whole chicken without heating up the house. I love anything that I can prepare ahead of time like this...and the flavors were perfect. I'm making it for the second time tomorrow. Read More
Rating: 5 stars
10/30/2011
The entire familly loved this chicken even grandma who isn't particularly fond of chicken. We substituted one tablespoon of citrus salt with jalapeno in place of a tablespoon of paprika and used no other salt. We also used hot paprika one time. A really outstanding recipe! Read More
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Rating: 5 stars
10/30/2011
This chicken dish was fantastic. I only used 2 T. chili powder thinking that 3 T. would be too hot. Well next time I'll follow the recipe as printed. I've added it to my family's favorites. Read More
Rating: 5 stars
10/30/2011
This was super easy and tasty. I will be making this often throughout the summer for sure. Read More
Rating: 5 stars
10/30/2011
this is the best grilled chicken recipe I've ever had! I've also used the rub for vegetarians in our house. have made it multiple times Read More
Rating: 5 stars
10/29/2011
Great chicken! The Zest was mmmm.. Perfect balance of spice absolutley on my eatingwell list!I used no added salt and added extra spice(tsp smoked paparika) parsonsgirl Read More
Rating: 5 stars
10/29/2011
The Boy Says More! Terrific method for cooking chicken.. I have smoked chicken fantastic and takes all day. I have grilled chicken quick but I seem to dry it out. This method is fantastic! Crisp outside tender and juicy inside. Oh and the rub? The rub had my picky 14 year old saying "You should make this again daddy." That is high praise! As it happened I just received some "Persian spice" a mix of cinnamon coriander cardamon and black pepper. So there you go. Wow.. Those flavors with the bite of the chile lime? Wonderfully complex for such a simple rub. I want to try it with the papricka next time. Pros: Easy to cook resteraunt quality Cons: Errr.. None? Read More
Rating: 5 stars
10/29/2011
Great recipe Made this for the first time for a July 4th cookout. I doubled the recipe and used mostly sweet paprika to make it more palatable for kids. I used the rub on some legs I had gotten too and they were the first to go with their beautiful crisp skin. This chicken was out of sight and I'll definitely do it again. Pros: Impressive presentation juicy flavorful Cons: Maybe the time involved? Read More