Grilled Chile Lemon Brick Chicken


With a rich tomatillo sauce, this grilled chicken recipe is best when made with a foil-wrapped brick or heavy cast iron skillet to weigh the chicken down when grilling. Grilling perfection.

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Grilled Chile Lemon Brick Chicken

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Recipe Ingredients

  • 1 (4-pound) chicken, back bone removed and flattened
  • Salt and freshly ground pepper
  • 1/3 cup olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 cup freshly squeezed lemon juice
  • 4 cloves garlic, minced
  • 2 tbsp freshly minced cilantro
  • 1 bunch green onions
  • For Sauce:
  • 1 cup LA VICTORIA® Green Taco Sauce
  • Juice of 1 lime
  • 1 tbsp granulated sugar
  • 1/4 cup freshly chopped cilantro

Cooking Directions

  1. Liberally season chicken with salt and pepper. In small mixing bowl, whisk together olive oil, chili powder, cumin, lemon juice, chopped garlic and cilantro.
  2. Place chicken in large resealable plastic bag with marinade and refrigerate overnight.
  3. To make sauce, combine LA VICTORIA® Green Taco Sauce, lime juice, sugar and cilantro in small saucepot and bring to a simmer.
  4. Turn grill to medium-low heat.
  5. Place chicken skin side up and cook 15 minutes or until underside is golden brown.
  6. Turn chicken skin side down and place foil-wrapped brick or cast iron skillet on top of chicken. Cook another 15 to 20 minutes or until skin is rich golden brown in color.
  7. Turn chicken over and increase heat on grill to medium-high. Place green onions on grill 2 minutes or until charred, turning often.
  8. Meanwhile, allow chicken to continue cooking 5 minutes then test for doneness; meat thermometer should register 165ºF.
  9. Move chicken to platter and let rest 5 minutes before carving and serving with sauce.

Nutritional Information

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