Go Back Email Link
+ servings
Grilled Spatchcock Chicken Tinga sliced on a cutting board
Print

Grilled Spatchcock Chicken Tinga

This Mexican inspired butterflied whole chicken recipe is packed with rich tomatoes, chipotle peppers in Adobo sauce, and smoked to perfection on the grill. .
Course Grilling
Cuisine Mexican
Keyword Grilled Spatchcock Chicken Tinga
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6 -8
Calories 288kcal
Author Bon Appeteach

Ingredients

  • 1 Whole Chicken 4 lbs or under
  • 1, 10 oz. can Fire Roasted Tomatoes
  • 1, 7 oz. can Chipotle Peppers in Adobo Sauce
  • 1/2 Yellow Onion small
  • 2 Garlic Cloves
  • 2 tsp. Oregano
  • 1 tsp Cumin
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1/4 cup Olive Oil
  • 1/2 cup Chicken or Vegetable Stock

Instructions

  • In a blender combine the fire roasted tomatoes, the chipotle peppers in adobo sauce, the onion (diced into large chunks), fresh garlic cloves and spices into a blender or food processor. Pulse and remove all but 1/4 cup and set aside.
  • Place the 1/4 cup back into the blender and add in the olive oil and blend again to create the marinade. Set it aside.
  • Prep the chicken by patting it dry with a paper towel, use kitchen shears and remove the back bone. Lay the chicken breast side up on a pan and press down to crack the breast bone so it lays flat. Pour the marinade over both sides of the chicken and allow it rest for at least 30 minutes up to overnight if desired.
  • Preheat the grill (or oven) to 375 F and set it for indirect heat. Place the chicken on a cooling rack over a baking sheet for easy on/off use of the grill. Grill (or bake) until the thickest part of the breast meat reaches 165 F. Remove from the grill and let it rest 10-15 minutes before slicing.
  • While grilling, combine the remainder of the tomato and adobo base with the chicken stock. Heat it all over medium heat on the stove until combined and simmering. Remove from the heat and pour over the sliced spatchcock chicken tinga.
  • Serve up with your favorite keto tortillas as a side or some loaded cheesy Mexican cauliflower rice.

Notes

Shred up the leftovers and make this smoky spatchcock chicken into the chicken tinga tacos you know and love!

Nutrition

Serving: 1g | Calories: 288kcal | Carbohydrates: 5g | Protein: 23g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Cholesterol: 74mg | Sodium: 543mg | Fiber: 2g | Sugar: 2g