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.
Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.
*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.
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