Grilled Chile Lime Chicken

[chilerelleno]

Three fat chickens spatchcocked and heavily seasoned with a blend of chile powders and other spices.
Grilled while repeatedly being doused with fresh squeezed lime juice till the thigh's IT is 185°.









Served up with creamy, buttered mashed taters and a vegetable medley.

 

[chopsaw]

Nice cook . I bet that lime is good on those . Nice work .

 

[TNJAKE]

Dang. Looks and sounds delicious

 

[FishAndBeer]

Looking tasty

 

[BuckeyeSteve]

Great looking meal Chile. The peppers on the potatoes are a nice touch.

 

[realdocBBQ]

Looks good but... thighs at 185°F???? I'm thinking that's a bit higher than I'd like, afraid they'd end up dry, especially the breast.

 

[Smkryng]

Dang that looks good!

 

[yankee2bbq]

Once again...you da man!!

 

[Sowsage]

Very nice chile! Chile lime is one of my favorite flavors! Good looking birds for sure!

 

[jcam222]

Those chickens look awesome Chile as does the rest of the meal! Nice job as usual.

 

[Smokin' in AZ]

WOW Chile those birds look to die for!

I like your idea of using the skewers to hold the legs in place, will be doing that next time I do some.

Rest of the meal looks awesome, and nicely plated.

BIG LIKE!

John

 

[gmc2003]

Point for sure John, that meal looks great.

Chris

 

[chilerelleno]

Is anybody else not getting notifications of replies to watched threads?
Sorry people, not ignoring y'all, just not getting notifications.

Thanks everyone for the replies and Likes.
The Chile Lime is a great flavor and wonderful on chicken.

Looks good but... thighs at 185°F???? I'm thinking that's a bit higher than I'd like, afraid they'd end up dry, especially the breast.

Dark meat benefits greatly from cooking to a higher IT, at 165° it tends to be on the chewy side.
At 175°-185° it becomes much tenderer/juicier as the collagens melt.
Now the breast and other white meats are good to go at 165°, or even 150° when held at that temp for a minimum of three minutes.

WOW Chile those birds look to die for!

I like your idea of using the skewers to hold the legs in place, will be doing that next time I do some.

Rest of the meal looks awesome, and nicely plated.

BIG LIKE!

John

Thanks, the skewers are a trick I use to keep the birds together later in the cook as I flip them, and I can just grab the skewers and use them as handles.

Great looking meal Chile. The peppers on the potatoes are a nice touch.

Gotta have my chiles, yum!