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Spatchcocked Chile-Lime Rubbed Chicken

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Hickory

Light your taste buds up with this spicy and juicy spatchcocked chicken. If you’re looking for a rotisserie chicken recipe, the flavor of this grilled chicken won’t disappoint.

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  • 3 Tablespoon chile powder

  • 2 Tablespoon extra-virgin olive oil

  • 2 Teaspoon lime zest

  • 3 Tablespoon lime juice

  • 1 Tablespoon minced garlic

  • 1 Teaspoon ground coriander

  • 1 Teaspoon ground cumin

  • 1 Teaspoon dried oregano

  • 1 1/2 Teaspoon Kosher salt

  • 1 Teaspoon Freshly ground black pepper

  • 1 Pinch ground cinnamon

  • 1 (3-1/2 to 4 lb) whole chicken

For Serving

  • cilantro

  • Lime wedges

  • salsa

  • 1

    In a small bowl, mix together the chile powder, olive oil, lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper, and cinnamon until a paste forms.

    • 3 Tablespoon chile powder

    • 2 Tablespoon extra-virgin olive oil

    • 2 Teaspoon lime zest

    • 3 Tablespoon lime juice

    • 1 Tablespoon minced garlic

    • 1 Teaspoon ground coriander

    • 1 Teaspoon ground cumin

    • 1 Teaspoon dried oregano

    • 1 1/2 Teaspoon Kosher salt

    • 1 Teaspoon Freshly ground black pepper

    • 1 Pinch ground cinnamon

  • 2

    To spatchcock the chicken, remove the backbone by cutting down either side using kitchen shears or a sharp knife. Next, turn the bird over and press down on the breastbone with the heel of your hand to flatten.

    • 1 (3-1/2 to 4 lb) whole chicken

  • 3

    Generously slather the spice rub under and over the skin and on the interior of the bird. Place in a nonreactive baking dish. Cover with plastic wrap and refrigerate overnight or up to 24 hours.

  • 4

    When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.

    : 450 ˚F

  • 5

    Insert the probe into the thickest part of the chicken, avoiding the bone. Place the chicken, breast-side up, directly on the grill grates. Close the lid and cook or until the internal temperature reaches 165°F, 60-70 minutes

    : 450 ˚F

    : 165 ˚F

  • 6

    Transfer the chicken to a platter and let rest for 5-10 minutes before carving. Garnish with cilantro and serve with lime wedges and salsa. Enjoy!

    • cilantro

    • Lime wedges

    • salsa

Tips From the Pros: How to Smoke a Whole Chicken

Follow this step-by-step guide for smoking whole chicken with tips on buying, prepping, brines, injections, rubs, smoking woods, and a time and temp guide.

Learn More

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