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A bright and flavorful summer dish featuring spatchcocked whole chicken marinated in a lime, cilantro, and garlic mixture, grilled to perfection and served with a sweet and slightly spicy peach salsa.

Ingredients

Scale
  • 1 (1.5 kg) whole chicken (about 3.5 pounds), backbone removed (spatchcocked)
  • 3 tablespoons (45 ml) olive oil
  • 2 limes, juiced (about 4 tablespoons / 60 ml)
  • 3 cloves garlic, minced
  • 1/4 cup (60 g) fresh cilantro, chopped
  • 1 tablespoon (15 ml) honey
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • Oil for grill grates (e.g., high smoke point oil)
  • 2 medium peaches (280 g or about 10 ounces), peeled and diced
  • 1/2 medium jalapeño, seeded and finely diced
  • 1/4 cup (60 g) fresh cilantro, chopped
  • 1 lime, juiced (about 2 tablespoons / 30 ml)
  • 1/2 small red onion, finely diced
  • 1/2 teaspoon kosher salt

Instructions

  1. Spatchcock the whole chicken by removing the backbone and flattening the bird.
  2. In a large resealable plastic bag, combine olive oil, lime juice from 2 limes, minced garlic, chopped cilantro, honey, chili powder, kosher salt, and ground black pepper.
  3. Add the spatchcocked chicken to the bag and massage to coat thoroughly, letting excess marinade drip back into the bag if too wet.
  4. Refrigerate the bagged chicken for at least 1 hour and up to 24 hours, but no longer to avoid texture changes due to acidity.
  5. Preheat the grill to about 350°F (180°C) and oil the grates by wiping a small amount of high smoke point oil on them with a paper towel held in tongs.
  6. Place the chicken breast side down over direct heat and grill for 6–8 minutes to sear.
  7. Flip the chicken, baste lightly with leftover marinade from the bag, then move the chicken to indirect heat to finish cooking.
  8. Grill over indirect heat for 30–40 minutes, or until the thickest part of the breast reaches 165°F (74°C) on an instant-read thermometer; tent with foil if the skin browns too quickly.
  9. Remove the chicken from the grill and let it rest loosely tented with foil for 10 minutes.
  10. While the chicken rests, prepare the peach salsa by combining peeled diced peaches, seeded and finely diced jalapeño, chopped cilantro, lime juice, finely diced red onion, and kosher salt in a bowl; stir gently to combine.
  11. Slice the chicken, transfer to a serving platter, and spoon the peach salsa over the top or serve it on the side.

Notes

Use an instant-read thermometer to ensure chicken is cooked to 165°F (74°C) for safety and juiciness., Oil grill grates using a high-smoke-point oil wiped with a paper towel held in tongs to prevent sticking and flare-ups., Do not marinate chicken for more than 24 hours to avoid ‘cooking’ effects from lime juice acidity., Choose ripe but firm peaches for salsa to maintain good texture and avoid mushiness., Adjust heat level of salsa by removing seeds from jalapeño for milder heat or using serrano peppers for more heat., Honey can be substituted with maple syrup or agave for vegan-friendly variations., If no grill is available, roast the spatchcocked chicken in a 425°F (220°C) oven until 165°F internal temperature, then broil briefly to crisp skin., Leftover chicken can be refrigerated up to 4 days, peach salsa up to 3 days; freeze cooked chicken up to 2-3 months but do not freeze salsa due to texture changes., Reheat chicken gently in oven, skillet, air fryer, or microwave, always ensuring temperature reaches 165°F (74°C)., Serve chicken with fresh sides such as crisp salads, grilled vegetables, or light grains like rice or quinoa.

Nutrition

Find it online: https://margorecipes.com/grilled-cilantro-lime-chicken-with-peach-salsa-simplehomrecipes/