Grilled Portuguese Chicken
- 1 cup water
- 2 dried ancho chilies, stems and seeds removed
- 1 chipotle morita, stem and seeds removed
- 5 garlic cloves, minced
- 2 tablespoons smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1/3 cup fresh lemon juice
- 1/3 cup olive oil
- 1 tablespoon kosher salt
- 1 (3-4-pound) whole chicken
- Bring the water to a boil on the stovetop.
- Add the ancho chilies and chipotle morita to a small bowl, then pour the water over the chilies and leave to soak for 15 minutes.
- Meanwhile, pat the chicken dry with paper towels. Remove neck parts and gizzards from the chicken, if any.
- Place the chicken breast side down onto a cutting board with the legs facing you.
- Use poultry shears or kitchen scissors to cut along the right side of the backbone. Cut from the bottom of the chicken to the neck.
- Repeat on the left side of the backbone, then remove the bone. Discard it or reserve it to make homemade chicken stock.
- Flip the chicken over and firmly press down on the breastbone until you hear a crack and the chicken lays flat.
- Pat the chicken dry with paper towels once again, then transfer it to a baking sheet fitted with a wire rack (if you have a wire rack on hand).
- Drain the rehydrated chilies but reserve the soaking liquid. It’s an excellent addition to soups and stews.
- Add the rehydrated chilies to a blender or food processor with the garlic, paprika, coriander, onion powder, black pepper, lemon juice, and oil. Blend/process until smooth.
- Rub the marinade all over the chicken and under the skin. Season both sides with salt and transfer the chicken to the refrigerator to marinate for 1-2 hours.
- Preheat your Z-Grills (preferably with branded wood pellets) or other wood pellet grill to 375 degrees Fahrenheit.
- Transfer the chicken to the grill grates, close the lid, and cook for 35-40 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- Carefully remove the chicken from the grill and rest for 10-15 minutes.
- Carve and serve.