First time spatchcocked chicken for me on Sunday.
Simple wet rub/marinade:
Two Ancho, two guajillo and 3 pasilla peppers rehydrated, seeded
One big lime's juice
2 tbsp of olive oil
Salt
4-5 cloves of garlic
![](http://i1012.photobucket.com/albums/af246/rsauermann/El%20Pollo%20Regio%20Clone/eecce3f4.jpg)
Getting the fire ready
![](http://i1012.photobucket.com/albums/af246/rsauermann/El%20Pollo%20Regio%20Clone/f3524668.jpg)
5 minutes breast down, 5 minutes breast up, then slid grate over so they could cook indirect for about an hour and half
![](http://i1012.photobucket.com/albums/af246/rsauermann/El%20Pollo%20Regio%20Clone/a546e048.jpg)
My wife laughed at me when I took picks of the prepared meal.
![](http://i1012.photobucket.com/albums/af246/rsauermann/El%20Pollo%20Regio%20Clone/6ef59e79.jpg)
The green sauce is 5 roasted and peeled jalapenos that were seeded, put in blender with two cloves of garlic and blended with some vegetable oil until a runny consistency, then sour cream added to get that pale green color and proper heat. If anyone's had El Pollo Regio's green sauce here in TX (not sure if they're anywhere else), this is a spot-on recipe for their sauce. Chicken was pretty close too.