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Spatchcock Chile-LimeRubbed Chicken

Difficulty 2/5
Prep time 10 mins

Cook time 40 mins
Serves 4-6

Hardwood Hickory

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


3 Tbsp. Chile Powder

2 Tbsp. Extra-Virgin Olive Oil

2 tsp. Lime Zest, freshly grated

3 Tbsp. Lime Juice

1 Tbsp. Garlic, minced

1 tsp. Ground Coriander

1 tsp. Ground Cumin

1 tsp. Dried Oregano

1-1/2 tsp. Kosher Salt

1 tsp. Black Pepper, freshly ground

1 pinch Cinnamon

1, 3.5-4 lb. Chicken, Spatchcocked

Cilantro, Lime Juice, and Salsa, for serving


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. Place the chicken cut-side down and flatten with the heel of your hand to break the breastbone.

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.

When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Place the butterflied chicken breastbone-side down on the grill grate and cook for 40 to 50 minutes or until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F.

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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