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For a charcoal grill, arrange medium hot coals on one side of the grill. Place a drip pan under the empty side of the grill. Grill poblano on the rack of a covered grill directly over medium heat 15 minutes or until pepper is charred on all sides, turning occasionally. (For a gas grill, preheat grill, Reduce heat to medium. Adjust for indirect cooking. Grill as above over hot side of the grill) Immediately wrap poblano in foil; set aside. Let stand 10 minutes. Cut poblano in half lengthwise; remove stems and seeds. Using a sharp knife, gently peel off skin and discard. Trim each half so it will lay flat.
For the Lime Rub, combine 2 teaspoons lime zest, garlic, 1 teaspoon salt, paprika and cuminin a small bowl.
Remove the neck and giblets from chicken. Place the chicken, breast-side down, on a cutting board. Use kitchen shears to make a lengthwise cut down 1 side of the backbone, starting from the neck end. Repeat the lengthwise cut on the opposite side of the backbone. Remove and discard the backbone. Turn chicken skin-side up. Press down between the breasts to break the breast bone so the chicken lays flat. Use kitchen shears to remove the wing tips.
Starting at the neck on one side of the breast, slip your fingers between skin and meat, loosening skin as you work downward. Free the skin around the thigh. Repeat on the other side. Spread Lime Rub all over and under the skin of the chicken with fingers. Lay roasted pepper halves under the skin atop each breast.
Place chicken, breast-side down, on grill rack over drip pan. Weight with two foil-wrapped bricks or a large cast-iron skillet. Cover and grill chicken for 30 minutes. Turn chicken bone-side down on rack, weighting again with bricks or skillet. Continue to grill, covered, about 20 minutes more or until chicken is no longer pink (180°F in thigh muscle). Remove and let stand 10 minutes. (For a gas grill, place chicken on grill rack away from heat. Grill as above.)
Meanwhile, fill a large saucepan about two-thirds full with water. Bring to a boil. Add green beans; blanch for 3 minutes. Use a slotted spoon to transfer green beans to a large bowl of ice water to cool for 5 minutes; drain. Allow to dry on a paper towel-lined tray. Preheat a grill wok directly over medium heat for 5 minutes. Toss green beans with olive oil, remaining 1/4 teaspoon salt and pepper. Add beans to grill wok. Cover and grill 8 minutes, stirring occasionally, or until tender and lightly charred. Sprinkle with pepitas and remaining 1 teaspoon lime zest. Serve with chicken and lime wedges, if desired