GRILLED SMOKEY LIME & CHILI SPATCHCOCKED WHOLE CHICKEN – Serves 4

RatingDifficultyIntermediate

Smokey Lime & Chili Spatchcock Chicken by Weber Grills

Yields4 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
 1 3.5 TO 4.5 lb. Whole Chicken. Ask your House of Meats Team Member to have your chicken Spatchcocked. We will remove the backbone and breast bone so that your chicken will cook flat on the grill.
 5 tbsp Sweet Chili Sauce.
 4 Garlic Cloves, grated
 3 Limes, save grated zest and juice.
 2 tsp Died Thyme.
 2 tsp Smoked Paprika.
 1 tbsp Olive Oil. Salt, to taste.
 Salt, to taste.
 Freshly Ground Black Pepper, to taste.
1

In a small bowl stir together the chili sauce, garlic, lime zest and juice, thyme, paprika, and oil. Season with salt and pepper and set the marinade aside.

2

Rub the chicken, skin side only, with the marinade. If you like, make incisions into the flesh with a sharp knife to help the marinade penetrate. Let marinate at room temperature for 2 hours.

3

Prepare the grill for direct cooking over medium heat (350° to 450°F). Thanks to Weber Grills for permission to reprint this recipe.

4

Brush the cooking grates clean. Grill the chicken, skin side down, over direct medium heat , with the lid closed but watching for flare-ups, until the skin releases easily from the grates and is golden, 5 to 10 minutes.

5

Using tongs and a large spatula, turn the chicken over and continue to grill with the lid closed until an instant-read thermometer inserted into the thickest part of the chicken breast registers 165°F, 25 to 35 minutes more.

6

Remove from the grill, and rest at room temperature, indoors, for 5 to 10 minutes.

CategoryCuisineCooking MethodTags, ,

Ingredients

 1 3.5 TO 4.5 lb. Whole Chicken. Ask your House of Meats Team Member to have your chicken Spatchcocked. We will remove the backbone and breast bone so that your chicken will cook flat on the grill.
 5 tbsp Sweet Chili Sauce.
 4 Garlic Cloves, grated
 3 Limes, save grated zest and juice.
 2 tsp Died Thyme.
 2 tsp Smoked Paprika.
 1 tbsp Olive Oil. Salt, to taste.
 Salt, to taste.
 Freshly Ground Black Pepper, to taste.

Directions

1

In a small bowl stir together the chili sauce, garlic, lime zest and juice, thyme, paprika, and oil. Season with salt and pepper and set the marinade aside.

2

Rub the chicken, skin side only, with the marinade. If you like, make incisions into the flesh with a sharp knife to help the marinade penetrate. Let marinate at room temperature for 2 hours.

3

Prepare the grill for direct cooking over medium heat (350° to 450°F). Thanks to Weber Grills for permission to reprint this recipe.

4

Brush the cooking grates clean. Grill the chicken, skin side down, over direct medium heat , with the lid closed but watching for flare-ups, until the skin releases easily from the grates and is golden, 5 to 10 minutes.

5

Using tongs and a large spatula, turn the chicken over and continue to grill with the lid closed until an instant-read thermometer inserted into the thickest part of the chicken breast registers 165°F, 25 to 35 minutes more.

6

Remove from the grill, and rest at room temperature, indoors, for 5 to 10 minutes.

GRILLED SMOKEY LIME & CHILI SPATCHCOCKED WHOLE CHICKEN – Serves 4
IngredientsDirections