Make This: Montana Mex Spatchcock Chile-Lime Chicken with Peaches
Serve size: Serves 4-6 Prep | Time: 20 min | Cook Time: 40 minutes | Total Time: 1 hour 10 min
Ingredients:
Chicken
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3 Tablespoons Montana Mex Mild Chile Seasoning
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2 Tablespoons Montana Mex Avocado Oil
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2 Teaspoons lime zest
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3 Tablespoons lime juice
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1 Tablespoons garlic, minced
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1 Teaspoon ground coriander
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1 Teaspoon ground cumin
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1 Teaspoon dried oregano
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1 1/2 Teaspoons kosher salt
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1 Teaspoon freshly ground black pepper
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1 Pinch cinnamon
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1 Chicken (3.5-4 lbs.), spatchcocked
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As needed cilantro
Peaches
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2 Whole peaches, halved
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2 Whole apricot, halved
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1 Whole nectarines
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1/2 Cup balsamic vinegar
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1 Tablespoon orange peel, fresh
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3 Tablespoon honey
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1/2 Cup fresh raspberries
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1/4 Cup blueberries
Method:
Chicken:
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Combine Montana Mex Chile Seasoning 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.
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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.
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When ready to cook, start the Traeger 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.
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Place the butterflied chicken breast bone-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.
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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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Peaches:
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When ready to cook, set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
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Grill apricots, nectarines, and peaches for 3 to 4 minutes per side. They should have grill marks and a light smoky taste.
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For the Balsamic Reduction: In a pan on the stove over medium heat, add balsamic vinegar, 3 Tbsp honey and the orange peel. Let simmer and reduce to a medium thick consistency.
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Arrange grilled stone fruits on a plate surrounding chicken, sprinkle berries, and drizzle balsamic reduction atop all of the fruit.
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