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1 dried guajillo or New Mexico chile or
1/2 teaspoon crushed red pepper flakes
3/4 cup chopped fresh cilantro
1/4 cup chopped fresh oregano
1 teaspoon finely grated lime zest
1/4 cup olive oil plus more for grill
Kosher salt, freshly ground pepper
1 4-pound chicken, halved, backbone removed
Lime wedges (for serving)
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 anmasa
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