Butterflied Grilled Chicken with Chile Lime Rub

By awright0511

Per serving (without skin): 214 calories; 9 g fat (2 g sat, 5 g mono); 88 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 28 g protein; 2 g fiber; 422 mg sodium; 417 mg potassium.

Nutrition Bonus: Vitamin A (25% daily value)

Ingredients

• 3 tablespoons chile powder, preferably New Mexico chile, or Hungarian paprika
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons freshly grated lime zest
• 3 tablespoons lime juice
• 1 tablespoon minced garlic
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano, preferably Mexican
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground pepper
• Pinch of ground cinnamon
• 1 3 1/2- to 4-pound chicken

Preparation

Step 1

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.

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°F, 30 to 40 minutes. Transfer to a platter and let rest for 5 to 10 minutes before carving.

Tips & Notes
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.