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1
For the macaroni salad: Bring a large pot of salted water to a boil.
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2
Cook the macaroni in the boiling water until al dente according to the package instructions.
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3
Drain and let cool.
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4
Toss the macaroni with the tomatoes, radishes, bell peppers, scallions and cucumbers in a large bowl.
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5
In a small bowl, whisk the mayonnaise with the vinegar, mustard, sugar and garlic salt.
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6
Add the dressing to the macaroni and vegetables and toss to coat.
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7
Season with salt and pepper.
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8
Refrigerate until serving.
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9
For the chicken: Heat a grill to medium-high heat.
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10
To butterfly the chicken, first remove the giblets and discard.
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11
Put the chicken on a cutting board breast-side down.
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12
Use kitchen shears to cut along each side of the backbone to remove.
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13
Trim any excess fat and discard.
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14
Flip the chicken breast-side up and firmly press each breast to break the bone and flatten.
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15
In a small bowl, combine the chili powder, salt, garlic powder and black pepper.
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16
Season both sides of the chicken with the spice mixture.
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17
Use a pastry brush to brush the chicken with the canola oil.
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18
Place the chicken skin-side down on the grill.
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19
Cover and let cook 10 minutes.
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20
Flip the chicken and reduce the heat to medium low.
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21
Cover and cook another 10 minutes.
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22
Flip the chicken again for 10 more minutes, then flip again and cook until the chicken reaches an internal temperature of 165 degrees F, an additional 10 minutes.
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23
Use a pastry brush to coat each side of the chicken with the barbecue sauce and cook just to let the sauce caramelize, about 2 minutes per side.
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24
Tent with foil and let stand 5 minutes.
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25
Cut the chicken into pieces--it will be falling apart by this time!
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26
Serve with more barbecue sauce on the side and the lime wedges.
