PREPARATION

For the Chicken:

1. Prepare the marinade: In a small bowl, whisk together the lime juice, lime zest, olive oil, minced garlic, chili powder, paprika, cumin, salt, and pepper.

2. Marinate the chicken: Place the whole chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure it's evenly coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.

3. Preheat the grill: Preheat your grill to medium-high heat, about 375-400°F (190-200°C).

4. Grill the chicken: Remove the chicken from the marinade and discard any excess marinade. Place the chicken on the preheated grill, breast side down. Grill for about 10-12 minutes per side, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh, and the juices run clear. Use a meat thermometer to check for doneness.

5. Rest and slice: Once cooked through, remove the chicken from the grill and let it rest for 10 minutes before slicing. This allows the juices to redistribute and ensures juicy meat.

For the Charred Jalapeño Sauce:

1. Char the jalapeños: While the chicken is grilling, place the jalapeño peppers directly on the grill. Char them on all sides, turning occasionally, until blistered and blackened. This should take about 5-7 minutes.

2. Prepare the sauce: Once the jalapeños are charred, remove them from the grill and let them cool slightly. Remove the stems and seeds from the jalapeños, then roughly chop them.

3. Blend: In a blender or food processor, combine the charred jalapeños, cilantro leaves, minced garlic, olive oil, lime juice, salt, and pepper. Blend until smooth.

4. Adjust seasoning: Taste the sauce and adjust the seasoning, adding more salt, pepper, or lime juice if needed.

5. Serve: Transfer the charred jalapeño sauce to a serving bowl.