close button
Back to all Recipes

SUPREMA® Salsa Grilled Spatchcocked Chicken

Using the spatchcocked method of cooking a whole chicken is much like fileting a fish. It allows the chicken to lay flat, reducing cooking time. Using salsa to marinade this chicken before hand allows delicious flavors to seal in perfectly!

4 hours
60 minutes
5+ hours


  • 1 (3 1/2 to 4 pounds) whole chicken
  • 1 tablespoon all-purpose Mexican seasoning
  • 1 (16-ounce) jar LA VICTORIA® SUPREMA® Salsa, divided
  • Juice of 1 lime
  • Juice of 1 orange


  1. Place chicken breast side down on cutting board. Using kitchen shears, cut along one side of backbone from thigh end to neck. Repeat on other side. Remove backbone, discard. Turn chicken over so breast side is up; flatten breast by pressing firmly with heal of hand. Fold and tuck wing tips behind breasts. Sprinkle with seasoning.
  2. Transfer chicken to large storage bag. Add 1 cup salsa, lime juice and orange juice. Marinate 4 hours in refrigerator.
  3. Heat grill to medium heat. Remove chicken from marinade and place on grill. Discard marinade. Grill chicken breast side up 50 to 60 minutes or until thermometer reads 165°F.
  4. Remove from grill and let rest 15 minutes before carving. Serve with remaining salsa.