Grilled Chicken With Board Dressing
This grilled chicken recipe is bursting with flavor from the zesty herb and chili dressing that perfectly complements the juicy and tender meat. The aromatic blend of cilantro, oregano, and lime zest creates a refreshing and tangy marinade for the chicken, resulting in a well-balanced dish that is sure to impress your taste buds. Grilled to perfection, this chicken is a delightful addition to any summer gathering. Serve with lime wedges for an extra kick of citrusy goodness.
— Constant Cookbook
Ingredients
- 1 dried guajillo or New Mexico chile or 1/2 teaspoon crushed red pepper flakes
- 3/4 chopped fresh cilantro
- 1/4 chopped fresh oregano
- 1 finely grated lime zest
- 1/4 olive oil plus more for grill
- Kosher salt, freshly ground pepper
- 1 4-pound chicken, halved, backbone removed
- Lime wedges (for serving)
Instructions
- 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.
- 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. Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the thickest part of a thigh registers 165°, 10â15 minutes per side (move chicken to cooler part of grill if it's cooking too quickly). About 5 minutes before chicken is done, baste with some of dressing.
- 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. Let sit at least 10 minutes to rest and absorb flavor from dressing before carving. Drizzle chicken with some dressing from board and serve with limes.
- DO AHEAD: Dressing can be made 2 days ahead. Cover and chill.
Yield
4 servings
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