YIELD: 4 servings
Combine all the marinade ingredients. Stir to combine, set aside.
Combine all of the Verde Sauce ingredients in a blender or food processor. Blend to combine, set aside.
To spatchcock the chicken, just cut out the backbone, open up the bird on a cutting board and push down hard on the breast. Put the chicken in a big ziplock bag or pan and cover well with the marinade. Refrigerate a minimum of 1 hour, up to 12 hours.
Pre-heat your oven to 350F. Place the chicken on a baking sheet and roast until the thigh reaches an internal temperature of 175F. This can take 45 minutes to 1 hour or more. Remove from oven and let rest 10 minutes.
To serve, cut the chicken up into pieces. Serve with a drizzle of the verde sauce, cilantro and lime.
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