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Ingredients
- 1 dried guajillo or New Mexico chile or
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh oregano
- 1 teaspoon finely grated lime zest
- 1/4 cup olive oil plus more for grill
- Kosher salt, freshly ground pepper
- 1 4-pound chicken, halved, backbone removed
- Lime wedges (for serving)
Details
Servings 4
Adapted from epicurious.com
Preparation
Step 1
If using whole chile, toast in a dry skillet,
turning often, until slightly puffed and
darkened, about 4 minutes. (Do not toast
red pepper flakes.) Discard stem and seeds.
Finely chop chile and transfer to a small bowl.
Stir in cilantro, oregano, lime zest, and 1/4 cup
oil; season dressing with salt and pepper.
Prepare grill for medium indirect heat
(for a charcoal grill, bank coals on 1 side of
grill; for a gas grill, leave 1 burner turned
off). Brush grill rack with oil. Season chicken with salt and pepper and place, skin
side down, on grill. Grill chicken, turning
occasionally, until skin is crisp and browned
and an instant-read thermometer inserted
into the thickest part of a thigh registers
165°, 10-15 minutes per side (move chicken
to cooler part of grill if it's cooking too
quickly). About 5 minutes before chicken is
done, baste with some of dressing.
Pour remaining dressing onto a carving
board (or platter, if you don't have a large
board) and place chicken, skin side up, on
top. Let sit at least 10 minutes to rest and
absorb flavor from dressing before carving.
Drizzle chicken with some dressing from
board and serve with limes.
DO AHEAD: Dressing can be made 2 days
ahead. Cover and chill.
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