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Spatchcocked green chile lime grilled chicken with charred lemons, grilled onions, and Anaheim peppers on a dark plate

Green Chile Lime Grilled Spatchcock Chicken

A whole chicken with the skin removed, backbone cut out and the meat scored, coated in a blended green chile, lime, garlic and chipotle marinade, then grilled direct at 350°F and flipped until charred on both sides. Finished with grilled lemon squeezed over the top while it rests.
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Prep Time 20 minutes
Cook Time 1 hour
Marinate Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 5 servings
Course: Main Course
Cuisine: BBQ, Mexican-American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 whole chicken 4 to 5 lbs, skin removed except the wings, backbone removed
  • 2 lemons cut in half, for the grill
For the Green Chile Lime Marinade
  • 2 large green chiles Anaheim, or poblano or Hatch
  • 1 lime juiced
  • 6 cloves garlic
  • 1/4 cup olive oil
  • 2 tsp chipotle chile pepper ground
  • 2 tsp smoked paprika
  • 1 tbsp dried parsley or a handful of fresh cilantro
  • 2 tsp kosher salt
  • 1 tsp black pepper

Equipment

  • Charcoal Grill Set up for 350°F direct heat.
  • Kitchen Shears For removing the backbone.
  • Sharp knife For scoring the meat.
  • Mortar and pestle or food processor For the marinade.
  • Sheet Pan For marinating.
  • Meat probe or wireless thermometer
  • Large spatula For flipping the whole bird.

Method
 

Prep the Chicken
  1. Remove all of the skin from the chicken, leaving the wings alone. With kitchen shears, cut down both sides of the backbone and remove it. Flip the chicken over and press down on the breastbone until it lays flat.
  2. With a sharp knife, score the breasts and work down the legs. Make small shallow cuts about 1/4 inch deep all over the chicken so the marinade can penetrate.
Marinade
  1. Combine the green chiles, lime juice, garlic, olive oil, chipotle, smoked paprika, parsley, salt and pepper in a mortar and pestle or a food processor. Grind or blend until smooth.
  2. Coat the chicken with the marinade and work it into every cut and crevice. Place on a sheet pan in the refrigerator for at least 30 minutes, up to 2 hours.
Grill
  1. Set up the grill for 350°F direct heat. Place the chicken on the grates with the lemon halves cut side down beside it. Flip the chicken occasionally until both sides have charred. Support the whole bird with a spatula each time you turn it so the legs do not tear away. Remove the lemons once they are charred and softened.
  2. Probe the thickest part of the breast. When it reads 165°F, check that the thighs are at 165°F as well. Remove the chicken from the grill.
Finish
  1. Squeeze the grilled lemon halves over the chicken and let it rest 5 to 10 minutes.
  2. Carve the breasts off whole and slice across, remove the leg quarters, and serve with your favorite sides.

Notes

Doneness: The USDA minimum for poultry is 165°F. Check both the breast and the thigh. Go by the probe, not the clock.
Timing: Cook time is an estimate. It depends on the size of the bird and your grill.
Flipping: With the backbone removed the legs can separate from the body. Support the whole chicken when you turn it.
Oven method: Sheet pan at 350°F, flip once, until 165°F. Finish the lemons under the broiler.
Storage: Sliced chicken keeps 3 to 4 days in the fridge or 3 months frozen off the bone. Reheat covered in a low oven or in a skillet.

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