1 whole chicken, spatchcocked by the butcher
1 whole onion, chopped
8 cloves garlic
2 limes, zested and juiced
1/2 cup white wine or vinegar
1 cup reduced sodium soy sauce
2/3 cup cooking oil of choice
2 T liquid smoke (optional)
2 t salt
4 t cracked black pepper
2 t dried oregano
2 t garlic powder
2 t onion powder
2 t chili powder
2 t paprika
2 t cumin powder
1 t cayenne pepper
Do not rinse the chicken. Drain the juices and set aside in a deep, large bowl that will fit the chicken.
In a large bowl, combine all the ingredients with a whisk. Pour marinade over the chicken, cover with tin foil or plastic wrap and let it soak for 8 hours in the refrigerator basting every hour.
After 8 hours, preheat the grill on high until it reaches 500° F.
Carefully open the grill (don't burn your pretty face!) and using a metal grill brush, clean off crud from the racks from previous grilling. The heat helps off in the cleaning process.
Once clean, place the chicken with the open side facing down the heat on the TOP rack of the grill NOT on the cooking grate itself. It's also called the WARMING rack. You are actually going to 'quick smoke' the chicken.
Close the grill and turn the knobs to the lowest temperature possible.
Leave unopened for 30 minutes. After 30 minutes check for browning or burning. The heat of the grill-even when in its lowest temperature-goes back up to 400°-500° F.
Place a tin foil on the cooking grate (under the chicken) to catch grease coming off the chicken and close to continue grilling for 15-30 more minutes.
If you have an instant read thermometer or meat thermometer, it is ready for eating at 165° F. Let it rest first on a tray or plate for at least 5 minutes before cutting it up.
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