Ingredients (one serving):

• Smokin Jon’s Cubano BBQ Sauce (1/4 cup)
• Whole chicken
• Cloves of garlic (3 medium); minced
• Fresh cilantro (1 Tbsp); chopped
• Olive oil (1/4 cup)
• Cracked black pepper (1/4 Tsp)
• Salt (1/8 Tsp)
• Lime (1); squeezed
• Baby potatoes; cut in half
• Veggies of your choice

How to prepare:

• Butterfly chicken by removing backbone
• Whisk together garlic and cilantro with olive oil; then add black pepper, salt and ¾ of the lime juice; put ½ into separate bowl
• Marinate chicken with half of mixture in fridge for 1 hour
• Preheat BBQ to 300F and put chicken with bone side facing down for 15 minutes; then turn over and cook for another 15 minutes (if flare ups spray with water)
• While chicken is on the grill, toss potatoes in remaining mixture and roast in oven at 400F for 20 minutes. When potatoes are done, toss with remaining cilantro and lime juice.
• Rub half of BBQ sauce on chicken and cook for another 7 minutes; turn over and rub remaining sauce over chicken and cook until juices run clear (or internal temperature of 175F)
• Cook vegetables of your choice, and enjoy!!