Chili Lime Spatchcock Chicken

by sammymoniz

Chili Lime Chicken marinating.
Chili Lime Chicken off the grill.

Chili Lime Spatchcock Chicken

sammymoniz Chili Lime Spatchcock Chicken Main Chili Lime Spatchcock Chicken European Print
Feeds: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 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. Spatchcock the chicken by cutting out the spine.
  2. Place all marinade ingredients into a blender or food processor. Blitz for :30-:40 until well combined.
  3. In a large mixing bowl, tuck the chicken and pour the marinade over. Cover and place in the fridge for 30 minutes or ideally overnight.
  4. When ready to cook, set @traegergrills to 450°F**.
  5. Place the bird cut-side down directly on the grill. Cook until the internal temperature reaches 165. About 60-75 minutes, depending on the size of bird.
  6. Remove from grill, rest 10 mins before slicing and serving.



**If roasting in the oven, temps remain the same. Place the bird cut-side down on a wire rack above a foil-lined baking sheet.

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