Description

Juicy, brick-pressed spatchcock chicken marinated in bold achiote and lime, grilled until ultra-crispy with deep citrusy, earthy flavor that feels restaurant-worthy yet approachable.

Ingredients

1 whole chicken, spatchcocked

1.5 tablespoons achiote paste

1/4 cup white wine vinegar

8–10 garlic cloves

1 jalapeño pepper

Juice of 4 limes

1 tablespoon sliced green onions

2 tablespoons fresh cilantro

1 tablespoon honey

1.5 teaspoons sea salt

1 teaspoon black pepper

Boiled leftover marinade (for basting)

Sour cream, for garnish

Fresh cilantro, for garnish

Lime wedges, for garnish

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Instructions

Spatchcock the chicken by removing the backbone and flattening it breast-side up. Set aside.
Add all marinade ingredients to a blender and blend until completely smooth.
Coat the chicken thoroughly with the marinade, cover, and refrigerate for at least 4 hours or overnight.
Preheat the grill for two-zone cooking to about 350°F (175°C). Wrap two bricks in foil and preheat them on the grill.
Remove chicken from marinade and reserve the leftover marinade.
Place chicken breast-side down over direct heat. Set the foil-wrapped bricks on top and cook for 7–10 minutes until the skin is deeply crisp.
Flip the chicken and move it to indirect heat. Continue cooking for 45–60 minutes until internal temperature reaches 165°F.
While the chicken cooks, boil the reserved marinade in a skillet for about 10 minutes.
Baste the chicken with the boiled marinade during the final cooking stage.
Remove from grill, rest for 5 minutes, then garnish with sour cream, cilantro, and lime wedges before serving.

Notes

Brick pressing creates even pressure for ultra-crispy skin.

Marinating overnight delivers the deepest flavor.

Boiling the marinade makes it safe and intensifies flavor.

A cast-iron skillet can replace bricks if needed.

Add wood chunks for extra smokiness.

Nutrition

Serving Size: 1/4 chicken
Calories: 520
Sugar: 6g
Sodium: 740mg
Fat: 34g
Saturated Fat: 9g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 44g
Cholesterol: 165mg