skillet.
prepare the grill for indirect cooking at 500 degrees with wood smoke for flavor.butterfly the chicken by cutting out the backbone and cracking the breast so that the chicken will lay flat. combine the dry spices in a small dish. brush the chicken with olive oil and lime juice, both inside and out, then sprinkle all over with the spices.place the chicken, skin-side up, in the indirect cooking zone. add the tomatoes, onion, garlic and chile to the indirect cooking zone. close the grill hood and cook for about 35 minutes or until juices from the chicken thigh near the joint run clear. maintain good smoke the entire time and 