How to Make Spiced Traeger Spatchcock Chicken

When it comes to grilling, there's nothing quite like a whole chicken that's been expertly seasoned and cooked to perfection. The spatchcock chile-lime rubbed chicken is a testament to how simple ingredients can create a dish bursting with flavor. This method not only speeds up the cooking process but also ensures even cooking, making every bite juicy and flavorful.

Ingredients

• 3 Tablespoons chile powder
• 2 Tablespoons extra-virgin olive oil
• 2 Teaspoons lime zest
• 3 Tablespoons lime juice
• 1 Tablespoon minced garlic
• 1 Teaspoon ground coriander
• 1 Teaspoon ground cumin
• 1 Teaspoon dried oregano
• 1 1/2 Teaspoons kosher salt
• 1 Teaspoon freshly ground black pepper
• 1 Pinch ground cinnamon
• 1 (3-1/2 to 4 lb) whole chicken

For Serving:

• Fresh cilantro
• Lime wedges
• Salsa

Instructions

1. Preparing the Rub: In a small bowl, combine chile powder, olive oil, lime zest and juice, minced garlic, ground coriander, cumin, dried oregano, kosher salt, freshly ground black pepper, and a pinch of ground cinnamon. Mix until a paste forms.

2. Spatchcocking the Chicken: To spatchcock the chicken, remove the backbone using kitchen shears or a sharp knife. Flatten the chicken by pressing down on the breastbone.

3. Applying the Rub: Generously apply the spice rub under the skin, over the skin, and on the interior of the chicken. Place the chicken in a nonreactive baking dish, cover with plastic wrap, and refrigerate for at least 2 hours or up to 24 hours for deeper flavor.

4. Prepping the Grill: When ready to cook, preheat your grill to 450°F (232°C) with the lid closed for about 15 minutes.

5. Cooking the Chicken: Insert a meat probe into the thickest part of the chicken breast, avoiding the bone. Place the chicken breast-side up directly on the grill grates. Cook with the lid closed until the internal temperature reaches 165°F (74°C), approximately 60-70 minutes.

6. Serving: Transfer the chicken to a platter and let it rest for 5-10 minutes before carving. Garnish with fresh cilantro and serve with lime wedges and salsa.

Tips for Smoking a Whole Chicken

1. Selecting the Bird: Choose a fresh, high-quality chicken for the best results.
2. Brining: Brining the chicken before applying the rub can enhance moisture and flavor.
3. Wood Choice: Hickory wood pellets add a robust smoky flavor that complements the spices in the rub.
4. Temperature and Timing: Keep a close eye on the internal temperature to avoid overcooking.
5. Resting: Allowing the chicken to rest after cooking ensures the juices redistribute, making the meat tender and juicy.

Conclusion

This spatchcock chile-lime rubbed chicken recipe is perfect for grilling enthusiasts looking to add a flavorful twist to their repertoire. With its vibrant spice blend and the smoky aroma from hickory pellets, this dish is sure to impress at any cookout. Enjoy the process of preparing and savoring every bite of this deliciously spicy and juicy chicken!