Dawn Mo. Re the Spatchcock Chicken. Just rubbed one for tonight & wrote down the proportions I

[Marg CDN]

used this time:

For 1 rather small chicken...

3 T. good chili powder

6 large garlic cloves, chopped finely

4 t. good coarse sea salt

2 t. ground cumin

2 t. freshly ground pepper

3-4 t. lime juice to make a somewhat dry paste.

I'm still fiddling with the amount of juice to use to get it to stick to the skin better.

I've rubbed it earlier this time and hope we get even more of the flavour once it is BBQd.

 

[dawn_mo]

thanks marg!

i want to make this for my mil when she visits. i will try this rub on some cornish game hens. thanks for posting this!

 

[Marg CDN]

Next time, I'm going to try it with lime zest and less chili powder. The first

time I made it, it was ideal. Should have written it down then.

And now I have figured out that exactly 1 hour on medium, flipping halfway through, works best for doneness.