Remove the chicken from the packaging, making sure to remove the gizzards and neck from the cavity if they are present (I know, duh, but still).

Rinse the chicken thoroughly and then pat dry with paper towels.

Follow these instructions to remove the backbone, keel bone and then flatten and cut the chicken into halves.

Whisk together the lime juice, orange juice, olive oil, garlic and chipotle peppers in a bowl.

Place the chicken halves in re-sealable bags and then pour in the marinade.

Squeeze all of the air out of the bags and then place them in the refrigerator to marinate overnight.

Remove the chicken from the marinade and then dust with Kosher salt and fresh ground black pepper.

Heat a grill to medium heat (around 400 degrees).

Grill the chicken halves over medium heat with the lid closed, turning every few minutes until an instant-read thermometer reads 165 degrees in the breast meat.

Total cooking time should be around 20 – 25 minutes. If the outside of the chicken is getting too charred, move the chicken halves to an unlit side of the grill and then close the lid to bake/roast the chicken until done.