CURRIED SPATCHCOCK CHICKEN

Curry marinade (enough for 2 chickens):

1/2 large onion, cut in chunks (about 1 cup)

1 large jalapeño pepper, stemmed and seeded

2-inch piece fresh ginger, peeled

2 large cloves garlic

1 tablespoon Hungarian paprika

2 teaspoons ground turmeric

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon kosher salt

1/4 teaspoon ground cloves

Juice of 1 lime (about 1/4 cup)

1/4 cup Greek yogurt

1 3-4 pound whole chicken (serves 4; use 2 chickens if serving 6-8.)

Place all the ingredients for the curry into the bowl of a food processor or blender. Puree until smooth, scraping down sides several times. Scrape into a glass or ceramic bowl.

Wash the chicken thoroughly in cold water and drain it in a colander for a few minutes. Lay it breast-side down on a cutting board. With a sharp knife, cut along the sides of the backbone, separating it from the ribs, and remove it. (Feel around for tiny pieces of rib bones that may have been cut in the process and remove those too.) If you wish, remove the cartilage and breastbone.

Wash the chicken again and dry inside and out with paper towels. Place the chicken skin side down in a glass baking dish. Spread 1/4 of the marinade on the inside of the chicken. With a tongs, flip it over and apply another 1/4 of the marinade to the skin side. Cover with plastic wrap and refrigerate for at least an hour.

Heat the grill on high. When the grill is hot, place the chicken flesh side down on the grate. Turn the grill down to low. Close the grill cover and cook for 15 minutes.

Using a tongs and a large spatula, carefully loosen the chicken from the grate. Turn it over skin side down. Cover the grill and cook for 15 minutes. Check for doneness by piercing the thigh at the thickest part; juices should run clear. You may need to flip it over again and cook for 5-10 minutes more. I recommend finishing by cooking the skin side again at the end for a couple of minutes.

To serve, garnish with lime wedges.