For the Chicken Marinade:

2 C buttermilk

4 cloves garlic, chopped

3—4 sprigs time

Juice of whole lemon

1/4  C olive oil

1/2 tsp red chili flakes

1 tsp salt

Spatchcock a 4-5 lb chicken. (Place the chicken breast down and, using kitchen shears, cut the spine out of the chicken, starting at the neck. Flip the chicken over and crack the breast bone so that the chicken lays flat.) Combine the marinade ingredients and submerge the chicken in them. Place in refrigerator for 6 hours or overnight.

When ready to grill, wipe the excess marinade off the chicken and rub it with some olive oil.

Load your charcoal on one side of the barbecue. When the coals are nice and hot, place the chicken, breast side down, on the rack over the coals. Cover, with the vents open. After 5 minutes the skin should be getting some char. Carefully flip the chicken over and place it on the other side of the barbecue, with the legs closest to the hot coals. Cover and cook for about 30 minutes. Check the temperature of the legs and breasts. If the legs are at 160 degrees, but the breast is not, turn the bird around, allowing the breast meat to be closer to the coals. Continue cooking til the breast meat registers 160 degrees. Remove the chicken to a carving board and let rest 15 minutes before carving.

For the Sauce:

(You can make this in the morning and leave it in the refrigerator until you’re ready to serve)

1 cup cilantro leaves and tender stems

3 to 4 jalapeños, seeded and diced

1 ounce crumbled feta cheese

2 garlic cloves

juice of one lime

2 teaspoons fresh basil

1 teaspoon salt

½ teaspoon Dijon mustard

½ tablespoon turmeric (or aji amarillo if you can find it)

½ teaspoon honey

½ teaspoon ground cumin

½ cup extra-virgin olive oil

Lime wedges, for garnish

Toss everything in a blender or food processor, except the olive oil and lime wedges. Whiz til smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.

Carve the chicken and serve with the sauce and lime wedges.