spatchcock chile-lime rubbed chicken

INGREDIENTS


  • 3 Tablespoon chili powder

  • 2 Tablespoon extra-virgin olive oil

  • 2 Teaspoon lime zest

  • 3 Tablespoon lime juice

  • 1 Tablespoon garlic, minced

  • 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 cinnamon

  • 1 Chicken (3.5-4 lbs.), spatchcocked

  • As Needed cilantro

PREPARATION

Steps

1

Combine chile powder and oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper and cinnamon to form a wet paste. Place the chicken cut-side down and flatten with the heel of your hand to break the breastbone.

2

Generously smear 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 overnight or up to 24 hours.

3

When ready to cook, start the Z Grill on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

4

Place the butterflied chicken breastbone-side down on the grill grate and cook for 40 to 50 minutes or until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F.

5

Transfer to a platter and let rest for 5 to 10 minutes before carving. Garnish with some cilantro and a squeeze of lime juice. Enjoy!

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