
Peruvian Chili Lime Spatchcocked Chicken
Sam Spiva
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Author
Sam Spiva
Crispy Peruvian Chili Lime Spatchcock Chicken – Bold Flavor, Juicy Perfection
Take your chicken game to the next level with this Peruvian Chili Lime Spatchcock Chicken, packed with smoky, citrusy goodness. This simple yet flavor-packed recipe uses Spiva Cooking’s Peruvian Chili Lime Seasoning to create a golden, juicy bird with a crisp, crave-worthy skin.
By spatchcocking the chicken, you’ll speed up cooking time and ensure even roasting, while our signature spice blend infuses every bite with a punch of tangy lime, smoky chiles, and deep umami. Whether you’re smoking or roasting, this technique guarantees tender, juicy meat with perfectly crisped skin—the perfect centerpiece for any meal.
Why this recipe works:
Big flavor, minimal effort: Our Peruvian Chili Lime Seasoning does all the heavy lifting—no need for a long ingredient list.Juicy and crispy every time: The spatchcock method ensures even cooking, while marinating overnight locks in moisture and bold flavor.Versatile cooking options: Smoke it for rich, wood-fired depth or roast it for crispy, golden perfection.
Stock up on Spiva Cooking’s Peruvian Chili Lime Seasoning and bring next-level flavor to your kitchen. Your taste buds will thank you.
Ingredients
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1 Whole Chicken
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½ cup Avocado Oil
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¼ cup Spiva Cooking Peruvian Chili Lime
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1 Lime, Juiced
Directions
The day before cooking, marinate the chicken. In a small bowl, mix the oil, seasoning, and lime juice until well combined.
Lay the whole chicken on a cutting board with the spine facing up.
Using heavy duty kitchen shears, cut on each side of the spine to remove it.
Flip the chicken over and firmly press down in between the two breasts to break the inner bones, allowing the chicken to lay more flat.
Insert your fingers underneath the chicken skin in all areas to allow it release from the chicken flesh.
With a spoon, scoop 3/4 of the marinade and pour underneath the skin on all areas of the chicken. Massage the skin to allow the marinade to spread out underneath the skin.
With the remaining 1/4 marinade, pour over the top of the skin and massage with your hands all over.
Place the chicken on a sheet pan and allow to marinate overnight in the fridge.
The next day, pull the chicken out of the fridge 1 hour before you wish to cook it.
If desired, sprinkle some additional seasoning over the top of the skin.
Preheat a smoker to 450 degrees F or an oven at 375 degrees F. (Although a higher oven temperature works well to achieve crispy skin, we prefer a slightly cooler temperature to avoid an overly smoky kitchen).
Cook chicken until the internal temperature reaches 160 degrees F.
Remove from the smoker or oven and allow to cool for 10 minutes to allow for carry over cooking and for the juices to set before you carve it. Enjoy!
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