Grilled Chile Lime Chicken

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chilerelleno

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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°.

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

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Great looking meal Chile. The peppers on the potatoes are a nice touch.
 
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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.
 
Very nice chile! Chile lime is one of my favorite flavors! Good looking birds for sure!
 
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
 
Point for sure John, that meal looks great.

Chris
 
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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!
 
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