Traeger Kitchen
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
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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
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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
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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 minutes450 ˚F
165 ˚F
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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