Ingredients
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This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
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.
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.
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 for at least 2 hours and 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
01:10
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!
Tips From the Pros: How to Smoke a Whole Chicken
Follow this step-by-step guide for smoking whole chicken with tips on buying, prepping, brines, injections, rubs, smoking woods, and a time and temp guide.
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