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Spatchcocked Chile-Lime Rubbed Chicken

Spatchcocked Chile-Lime Rubbed Chicken

By Traeger Kitchen

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.

Prep Time

10 Minutes

Cook Time

1 Hours

Pellets

Hickory

Ingredients

How many people are you serving?

4

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Units of Measurement:
main
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
How many people are you serving?

4

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
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

Steps

  • 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.

    Ingredients
    • 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.

    Ingredients
    • 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 / 232 ˚C

  • 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 / 232 ˚C

    165 ˚F / 74 ˚C

  • 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!

    Ingredients
    •  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.

Cooking Notes

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