To begin, place the chicken breast side down and use your kitchen shears to cut along both sides of the backbone from the neck to the tail.
Remove the backbone and open the chicken up flat. Place skin side up and press down again to flatten the bird.
To prepare the chicken al carbon marinade, combine the marinade ingredients in a blender. Puree for about a minute.
Place 1 cup of the marinade in a large Ziplock bag, and add your chicken. Remove excess air, swish it around to coat, and refrigerate for several hours to overnight. Reserve the remaining sauce for basting.
Set the grill to about 400F. Place the chicken breast side up onto the grill. Grill this until it’s lightly browned - about 15 minutes or so.
Continue flipping and basting the chicken every 10-15 minutes until the internal temperature reaches 160-165°F. Once you take the chicken off the grill, it will carry over cook to the recommended temperature of 165F.
Transfer the chicken to a cutting board and let it rest for 10-15 minutes.
To serve, cut the chicken into bite-size pieces. Prepare your tacos al carbon. Place on the warm corn tortillas and top with chopped onions, cilantro and fresh lime. Enjoy!