INSTRUCTIONS

1. For the chicken, set the chicken, breast-side down, on a cutting board. Using a sharp pair of kitchen shears, cut along both sides of the backbone to fully remove. Flip the chicken over, then firmly press down on the breastbone to flatten. Pat dry with paper towel, then transfer to an extra-large zip top bag. (Alternatively, chicken can be marinated in a large baking dish).
2. In a medium bowl, whisk together ctirus juices, oil, garlic, 1 1⁄2 tsp salt and orange and lemon zests. Season with fresh pepper. Pour over chicken. Seal bag, massaging chicken to fully coat. Refrigerate, at least 1 hour, preferably 4 hours.
3. Preheat grill to medium.
4. Remove chicken from marinade, shaking off excess. Pat chicken dry with a clean kitchen towel. Season chicken well on all sides with remaining 1 1⁄2 tsp salt and pepper.
5. Oil grill and barbecue chicken, breast-side up, with lid closed, until chicken is cooked through to 165°F, about 40 to 45 minutes. (The chicken does not need to be flipped). Move chicken to a cutting board. Tent with aluminum foil and rest for 15 minutes.
6. Meanwhile, for the cilantro-citrus sauce, add cilantro, mint, orange juice, olive oil, lemon juice, jalapeno and salt to the bowl of a food processor. Process just until sauce is smooth with some flecks remaining (do not overmix).
7. Cut chicken into pieces. Arrange on a serving platter. Serve with cilantro-citrus sauce.