Chili Lime Spatchcock Chicken

Chili Lime Chicken

• 1/3 cup olive oil
• 6 cloves garlic, minced
• 1 Tbsp honey
• 3 lines, juiced and zested
• 1/4 cup cilantro
• 2 Tbsp chili Pwd
• 1 tsp salt
• 1/2 tsp pepper
• 1 whole chicken, spatchcocked

1. Place all marinade ingredients into blender or food processor. Blitz for :30-:40 until well combined.
2. In a large mixing bowl, tuck the chicken and pour the marinade over, cover and place in fridge overnight.
3. When ready to cook, set @traegergrills to 450**. Once heated, place bird cut-side down. Cook until internal temp reaches 165 (time depends on size of bird). Remove from grill, rest 10 mins before slicing and serving.

**If roasting in the oven, temps remain the same just place on foil covered baking sheet with cut side down.