Grilled Chicken With Board Dressing
New You Boot Camp Grilled Chicken With Board Dressing
Print Recipe
Servings Prep Time
4 45 minutes
Servings Prep Time
4 45 minutes
Grilled Chicken With Board Dressing
New You Boot Camp Grilled Chicken With Board Dressing
Print Recipe
Servings Prep Time
4 45 minutes
Servings Prep Time
4 45 minutes
Ingredients
  • 1 whole chile (or 1/2 tsp crushed red pepper flakes)
  • 3/4 cup fresh cilantro chopped
  • 1/4 cup fresh oregano chopped
  • 1 tsp lime zest finely grated
  • 1/4 cup olive oil plus more for grill
  • Himalayan Crystal Salt
  • freshly ground pepper
  • 1 chicken (about 4-lb), halved, backbone removed
  • lime wedges (for serving)
Servings:
Instructions
  1. If using whole chile, toast in a dry skillet, turning often, until slightly puffed and darkened, about 4 minutes. (Do not toast red pepper flakes.) Discard stem and seeds. Finely chop chile and transfer to a small bowl. Stir in cilantro, oregano, lime zest, and 1/4 cup oil; season dressing with salt and pepper.
  2. Prepare grill for medium indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 burner turned off). Brush grill rack with oil. Season chicken with salt and pepper and place, skin side down, on grill. About 5 minutes before chicken is done, baste with some of dressing.
  3. Pour remaining dressing onto a carving board (or platter, if you don’t have a large board) and place chicken, skin side up, on top.
  4. Let sit at least 10 minutes to rest and absorb flavor from dressing before carving.
  5. Drizzle chicken with some dressing from board and serve with limes.