Rachael Ray's Two Chile-Lime Chicken (Whole Butterflied Chicken)
"Rachael says: "Grilling the entire bird is the ultimate flavor bomb—cooking meat on the bone keeps things juicy while the skin crisps up, and turns out an outer layer brimming with flavor. Plus, a whole grilled chicken makes for a stunning presentation. The chicken will need to be butterflied (see instructions below) so that it lies flat and grills evenly over direct heat. Bonus: This cuts down the cooking time by half. And small, hibachi-size grills need not apply, as you’ll need extra grate space to move the chicken around when inevitable flare-ups occur"
I say... DELICIOUS!!"
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 garlic cloves, chopped
- salt
- 2 teaspoons dried ancho chile powder (or chili powder)
- 1 canned chipotle chile in adobo, finely chopped, plus 2 tablespoons sauce
- 1 teaspoon sweet smoked paprika
- 1 lime, juice of
- one 3 1/2-pound chicken, butterflied
directions
- Butterfly Chicken: place the chicken, breast side down, on a work surface. Find the backbone—it runs from neck to tail. Using kitchen shears, cut along one side of the backbone; repeat along the other side to remove it. Flip over the chicken, so it's breast side up. With the palm of your hand, press down to crack the breastbone, so the chicken lies flat.
- Preparation/Grilling: 1.Using the flat side of a chef’s knife, mash the garlic and 1 1/2 teaspoons salt into a paste. Transfer to a bowl, then stir in the ancho chile powder, chipotle chile and adobo sauce, paprika and lime juice.
- Using your fingers, loosen the chicken skin all over, being careful not to tear the skin and avoiding the area closest to the removed backbone. Rub the paste all over the chicken, smearing it first under the skin, then on the underside of the chicken, then over the skin. Transfer to a gallon-size resealable plastic bag and refrigerate for at least 4 hours or overnight.
- Preheat a grill to medium. Position the chicken, skin side down, on an oiled cooking grate, using tongs and a spatula to lay the chicken flat and stretch it out to its full size. Grill, turning every 10 minutes, until an instant-read thermometer registers 170° or juices run clear when pierced with a knife and the skin is crisp, 35 to 40 minutes. (If any flare-ups occur, move the chicken to a different spot on the grill and cover briefly.) Let rest for 10 minutes before carving.
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RECIPE SUBMITTED BY
I grew up in Tucson but moved to Colorado in 1989 and live in a household with my husband, Dad, daughter and 3-year old twin granddaughters. Our 8-year old grandson spends 2 nights a week with us. All of that adds up to often difficult menu ideas to met everyone's tastes.
Zaar is very addicting and I love trying the recipes I find here. I like to find recipes of people that I see are still active on Zaar and love it when I hear back from the Chef after I review the recipe. Everytime someone reviews one of my recipes, I like to find one of theirs to make and review as quickly as possible. It's a way for me to find great chefs I don't know yet too!
My husband has high blood sugar so we try to watch our carbs, but it is not easy because we love them so much!
I was diagnosed with brain tumors in 2005 and so far have had 5 surgeries that have left my eyelid droopy. I hope to have a surgery that will correct that soon!! There is still one tumor they have not removed but my wonderful doctor James Garrity at the Mayo Clinic in Rochester MN says they will leave it alone until or if it ever causes problems!
