Serves 4
1 (3 ½-4 lb.) Windy N Ranch Chicken
3 Tbsp. vegetable oil
2 Tbsp. chipotle peppers in adobo sauce
2 tsps. smoked paprika
1 tsp. honey
1 tsp. dried oregano
½ tsp. ground cumin
2 cloves garlic, mashed into a paste
Zest of 1 lime and juice of 1/2 the lime
2 tsps. Kosher salt
¼ tsp. black pepper
Corn tortillas, lime wedges, salsa, queso fresco for serving
Spatchcock the chicken by cutting out the backbone with a sharp pair of kitchen shears. Place the bird breast side up on a roasting sheet and press down firmly to flatten. (Learn how to spatchcock a chicken HERE.)
Combine vegetable oil, chipotle peppers and sauce, smoked paprika, honey, oregano, cumin, garlic, lime zest and juice, salt and pepper in a small bowl. Rub some under the skin of the chicken breasts and thighs, then all over the outside of the chicken. Let sit at room temperature for 30 minutes.
Heat grill to about 380 degrees F. Place chicken on grill skin side up and cook for about an hour. The meat is done when the temperature registers 165 degrees F in the thickest part of the thigh. All barbecues are different, so check the temp frequently after 45 minutes. To get an even cook without drying out the breast meat, once the breasts registered 160 degrees, we separated the thighs, legs and wings from the chicken, took the breasts off the grill, flipped the remaining pieces over and let them cook another 10 minutes or so until completely done. This will also crisp up the skin on the thighs and legs.