Butterflied Grilled Chicken with a Chile-Lime Rub
"A quick and efficient way to cook a whole bird on the grill is to butterfly it. This method is so popular, especially in Southern California, that large chains have thrived selling chile-rubbed butterflied chicken to happy patrons. When cooking a whole chicken on the grill, try searing it first over direct heat, then finish cooking over indirect heat (as instructed in this recipe). That way you avoid the all too common problem when grilling: chicken burned on the outside and raw in the center. For best flavor, let the chicken marinate in the rub overnight in the refrigerator. Serve with lime wedges and fresh salsa...."
INGREDIENTS
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3 chile powder
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2 extra-virgin olive oil
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2 freshly grated lime zest
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3 lime juice
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1 minced garlic
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1 ground coriander
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1 ground cumin
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1 dried oregano
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1.5 kosher salt
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1 freshly ground pepper
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1 ground cinnamon
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1 3 1/2- to 4-pound chicken
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