3 T chile powder
2 T extra-virgin olive oil
2 T freshly grated lime zest
3 T lime juice
1 T minced garlic
1 t ground coriander
1 t ground cumin
1 t dried oregano
1 1/2 kosher salt
1 t freshly ground pepper
1 pinch of ground cinnamon
whole chicken 3 1/2- to 4-pound
In a bowl combine chile powder and oil, add lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper and cinnamon form a wet paste. With kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the chicken cut side down and flatten with the heel of your hand. Generously smear spice rub under and over the skin and on the interior of the bird. Place in a GLASS baking dish. Cover with plastic wrap and place in refrigerator overnight up to 24 hours. Preheat half the grill to medium high (or build a medium high heat fire on one side of a charcoal grill); leave the other half unheated. Leave spice rub on chicken. Place chicken, skin-side down over the heat and grill until the skin begins to color and char marks form, about 5 minutes. (Extinguish any flare-ups with the squirt bottle filled with water.) Flip over and grill 5 minutes more. Move the chicken to the unheated side. Close lid and cook, making sure the chicken is flat against the grate, until a thermometer inserted into the thickest part of a thigh without touching bone registers 165 degrees F, 30 – 40 minutes. Place on serving platter and let rest for 5 to 10 minutes before carving.
