Spatchcocked Chile-Lime Rubbed Chicken

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