Remove the backbone of the chicken, keeping the rest of the chicken in one piece.
Place the chicken in a sealable plastic bag or a baking dish large enough to hold the chicken.
In a blender, combine half the garlic, oregano, cumin, ½ cup lime juice, Las Palmas® Green Enchilada Sauce, ¼ cup olive oil and white onion. Puree until smooth. Pour over the chicken and make sure the chicken is entirely coated.
Marinate and refrigerate overnight.
Preheat a grill. Preheat the oven to 350 degrees.
Grill the chicken over medium heat, using something heavy to weigh the chicken down, for 5 minutes per side.
Place in an ovenproof dish or sauté pan and finish cooking in the oven for 12 minutes. Plate chicken and serve.