Grilled Butterflied Whole Chicken - Mexican

  • 1 Roasting Chicken (around 3 pounds), butterflied
  • 1 quart of water
  • 4 teaspoons of salt
  • 1 tablespoon of lemon juice
  • 1 tablespoon of lime juice
  • 2 teaspoons salt free adobo seasoning
  • Kosher salt
  • Freshly ground pepper


Mix the water, salt, lemon and lime juice in a plastic bag. Marinade the chicken at least four hours or overnight.

Preheat your grill.

Remove the chicken from marinade and pat dry. Rub on the adobo and season liberally with the salt and pepper. Place the chicken on a lightly oil hot grill, skin side up. Closed the grill and cook for 7-10 minutes. (Keep your heat medium to low. You may want to cook on the upper grate or use indirect heat if it is browning too quickly.)

Turn chicken skin side down and cook for another 7-10 minutes. (Remember to check for browning and flare-ups). Turn the chicken a final time (skin side up) and cook for an additional 7-10 minutes.

Check doneness with a meat thermometer. Internal temperature should 160o.


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