Step 1

In a small bowl, mix together the chile powder, olive oil, lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper, and cinnamon until a paste forms.

Step 2

To spatchcock the chicken, remove the backbone by cutting down either side using kitchen shears or a sharp knife. Next, turn the bird over and press down on the breastbone with the heel of your hand to flatten.

Step 3

Generously slather 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.

Step 4

When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.

Step 5

Insert the probe into the thickest part of the chicken, avoiding the bone. Place the chicken, breast-side up, directly on the grill grates. Close the lid and cook or until the internal temperature reaches 165°F, 60-70 minutes

Step 6

Transfer the chicken to a platter and let rest for 5-10 minutes before carving. Garnish with cilantro and serve with lime wedges and salsa. Enjoy!