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Butterflied Grilled Chicken with a Chile-Lime Rub

March/April 2010

Your rating: None Average: 4.5 (47 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 Recipe

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

07/01/2013
Anonymous
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!

Comments
07/04/2011
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.

Impressive presentation, juicy, flavorful
Comments
06/12/2011
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.

Easy to cook, resteraunt quality
Comments
10/06/2010
Anonymous

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

Comments
08/14/2010
Anonymous

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

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