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Spatchcock Chile-Lime Chicken with Peaches

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


  • 3 Tablespoons Montana Mex Mild Chile Seasoning
  • 2 Tablespoons Montana Mex Avocado Oil
  • 2 Teaspoons lime zest
  • 3 Tablespoons lime juice
  • 1 Tablespoons garlic, minced
  • 1 Teaspoon ground coriander
  • 1 Teaspoon ground cumin
  • 1 Teaspoon dried oregano
  • 1 1/2 Teaspoons kosher salt
  • 1 Teaspoon freshly ground black pepper
  • 1 Pinch cinnamon
  • 1  Chicken (3.5-4 lbs.), spatchcocked
  • As needed cilantro 


  • 2 Whole peaches, halved
  • 2 Whole apricot, halved
  • 1 Whole nectarines
  • 1/2 Cup balsamic vinegar
  • 1 Tablespoon orange peel, fresh
  • 3 Tablespoon honey
  • 1/2 Cup fresh raspberries
  • 1/4 Cup blueberries
  • Montana Mex Sweet Seasoning





    1. 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.
    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 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.
    4. 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.
    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!


    1. When ready to cook, set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
    2. Grill apricots, nectarines, and peaches for 3 to 4 minutes per side. They should have grill marks and a light smoky taste.
    3. 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.
    4. Arrange grilled stone fruits on a plate surrounding chicken, sprinkle berries, and drizzle balsamic reduction atop all of the fruit.

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