Ingredients

7 lb whole chicken (spatchcocked)

3 tablespoons extra virgin olive oil

2 tablespoons honey

4 teaspoons kosher salt

3 teaspoons cumin

3 teaspoons smoked paprika

2 teaspoons dried oregano

6 cloves garlic (grated)

1 lemon (halved and grilled for serving)

¾ cup plain Greek yogurt or sour cream

½ cup mayonnaise

1 bunch cilantro (plus more leaves for garnish)

½ large lime (juiced or more to taste)

3 cloves garlic

1 jalapeno (seeded for less heat)

½ teaspoon kosher salt (more to taste)

Instructions

Step 1: Make the Aji sauce by combining Greek yogurt or sour cream, mayonnaise, cilantro, lime juice, garlic, jalapeno, honey, and ½ teaspoon kosher salt in a blender or jar. Blend until smooth. If the sauce is too thin, add a spoonful or two of mayonnaise to thicken it.

Step 2: In a small bowl, mix together the olive oil, 4 teaspoons kosher salt, cumin, smoked paprika, dried oregano, and grated garlic to form the spice rub.

Step 3: Pat the spatchcocked chicken dry with paper towels. Rub the spice mixture all over the chicken, coating it evenly on both sides. For added stability, carefully run a metal or wooden skewer horizontally through the chicken from one thigh, through both breasts, to the other thigh. Tuck the wing tips behind the back.

Step 4: Preheat your grill to medium-high heat. Brush the grates with olive oil to prevent sticking.

Step 5: Place the chicken skin side down over direct heat. Grill until the skin is golden brown, crispy, and lightly charred, about 5 minutes. Then lower the heat to low, flip the chicken over, and continue grilling until the skin is golden all over, juices run clear, and an instant-read thermometer inserted into the thickest part registers 165°F. This will take about 45 minutes to an hour.

Step 6: In the last few minutes of grilling, place the halved lemon on the grill alongside the chicken and char until the surface is slightly blackened. Use this lemon to drizzle over the chicken when serving.

Step 7: Remove the chicken from the grill and let it rest for 5 to 10 minutes before carving. Serve with the Aji sauce and garnish with fresh cilantro leaves. Enjoy!

Tips & Variations

For extra smoky flavor, consider using lump charcoal or adding a few soaked wood chips to your grill.

If you prefer less heat, remove the seeds from the jalapeno or omit it entirely from the Aji sauce.

You can prepare the spice rub and Aji sauce a few hours ahead to deepen the flavors.

For a zestier twist, add a splash of vinegar to the Aji sauce.

FAQs

What does spatchcocked chicken mean?

Spatchcocking refers to removing the backbone of the whole chicken and flattening it out. This allows for even grilling and faster cooking.

Can I cook this chicken indoors?

Yes, you can roast the spatchcocked chicken in an oven at 425°F for about 45-60 minutes until the internal temperature reaches 165°F. Use a cast-iron skillet or roasting pan for best results.