Spatchcocked Chile-Lime Rubbed Chicken

Ingredients

Steps

• 1

  Combine chile powder and oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper and cinnamon to form a wet paste.

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  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 cinnamon

• 2

  To spatchcock the chicken, remove the backbone by cutting down both sides of the backbone. Next, turn the bird over and flatten with the heel of your hand to break the breastbone.

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  Ingredients

  • 1 (3-1/2 to 4 lb) whole chicken

• 3

  Generously smear 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.

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• 4

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

  Grill: 450 ˚F

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• 5

  Place the butterflied chicken breastbone-side down on the grill grate and cook for 60 to 70 minutes or until an instant-read thermometer inserted into the thickest part, without touching bone, registers 165°F.

  Grill: 450 ˚F

  Probe: 165 ˚F

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• 6

  Transfer to a platter and let rest for 5 to 10 minutes before carving. Garnish with some cilantro and a squeeze of lime juice. Enjoy!

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  Ingredients

  • cilantro, lime juice and salsa, for serving