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Butterflied Grilled Chicken with a Chile-Lime Rub

March/April 2010

Your rating: None Average: 4.2 (66 votes)

A quick and efficient way to cook a whole bird on the grill is to butterfly it. This method is so popular, especially in Southern California, that large chains have thrived selling chile-rubbed butterflied chicken to happy patrons. 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.



READER'S COMMENT:
"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 "
Butterflied Grilled Chicken with a Chile-Lime Rub

12 Reviews for Butterflied Grilled Chicken with a Chile-Lime Rub

03/29/2010
Anonymous

This is great but I cut down the salt in half!

Comments
03/02/2010
Anonymous

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.

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