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.
Butterflied Grilled Chicken with a Chile-Lime Rub
From EatingWell: March/April 2010
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.
12 Reviews for Butterflied Grilled Chicken with a Chile-Lime 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!
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.
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.
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)