Chili Lime Spatchcock Chicken

Posted by Samantha Moniz on

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.