Chili-Lime Spatchcock Grilled Chicken

This recipe is a fantastic way to showcase the flavor of a whole Kell Squires Pastures chicken. By spatchcocking the bird (removing the backbone so it lays flat), you get a faster, more even cook that keeps the meat incredibly juicy while getting that skin perfectly charred and crispy.

Ingredients

  • KSP Whole Chicken (4 to 5.5 lbs)
  • 2 limes, zested and juiced
  • 2 tbsp honey
  • 1 heaping tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • Optional: 1 tsp crushed red pepper
  • Salt & Pepper, to taste

Optional Buttermilk Brine*:

  • 2 cups buttermilk
  • 1 tbsp salt
  • 1 head of garlic, halved crosswise
    *Brine chicken up to 24hrs before cooking

Creamy Jalapeño Sauce:

  • 2–3 jalapeños (remove seeds for less heat)
  • 4 cloves garlic
  • 2 large limes, juiced
  • 1 ⅓ tsp salt
  • ¼ cup neutral oil (avocado or grapeseed work well)
  • ⅓ cup cilantro leaves, lightly chopped

Directions

  1. Spatchcock your chicken* by removing the backbone so it lays flat.

    *New to spatchcocking? [Watch this 1-minute guide].

    - Quick Steps:
    --- Place the chicken breast-side down.
    --- Use kitchen shears to cut along both sides of the backbone.
    --- Remove the bone, flip the bird over, and press down firmly on the breastbone until it cracks and stays flat.
    .
  2. (Optional) Submerge the chicken in the buttermilk brine for up to 24 hours in the fridge.
  3. Massage the chili-lime rub (all rub ingredients mixed) over the chicken and marinate for at least 60 minutes.
  4. Grill on indirect heat (breast-side up) with the lid closed until the thickest part of the breast reaches 160°F.
  5. Char the jalapeños over direct heat, then blend with garlic, lime, salt, and oil until creamy; pulse in cilantro at the end.
  6. Sear the skin by moving the chicken to direct heat, skin-side down, for 3–5 minutes until it reaches 165°F.
  7. Rest for 10 minutes, carve, and serve with the jalapeño sauce and a squeeze of lime!

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