1 teaspoon each ground cardamom, curry powder, garlic powder, onion powder and fennel seed
Sea salt, to taste
Directions
To butterfly (or spatchcock) a whole chicken, place on cutting board, breast side down.
Using Vida by PADERNO Stainless Steel Shears, cut chicken down each side of backbone; remove backbone and wing tips and save for stock.
Turn chicken breast side up; press firmly on breastbone to flatten. Tuck wings behind back.
Preheat Vida by PADERNO Wi-fi Connected Smart Pellet Grill over medium heat.
In small bowl, combine lime juice, cardamom, yellow curry, garlic powder, onion powder, fennel seed and salt, to taste, until a paste is formed.
Place chicken on greased grill, skin side down; slowly grill until skin becomes golden brown and crisp, about 15 minutes.
Turn chicken over, close lid and cook for another 15 minutes. Reduce heat to low; continue cooking, turning chicken occasionally, until an instant read thermometer inserted in thickest part of thigh registers 180°F, 20 to 30 minutes longer.
Baste chicken all over with spice mixture. Turn off heat, letting chicken stay on covered grill for another 10 minutes or until spice mixture begins to caramelize.
Remove chicken from grill; let rest 10 minutes before carving.
