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Red Chili Spatchcocked Roast Chicken
How to cook a whole chicken quickly and evenly? Remove its backbone and flatten the bird—a technique called spatchcocking or butterflying. Our next challenge was adding flavor that doesn't stop at the skin. Our solution was to slide a chili-herb-spice mixture between the skin and meat. Our flavoring rub was based on a classic adobado, a seasoning common in Mexican cooking, revamped for indoor cooking without a long marination. Roasting and coarsely grinding the dried chilies before rehydrating them meant we could use less water, giving the resulting chili paste deeper flavor.
4
Servings
Tip
Don‘t burn the chilies. They should be fragrant and slightly darkened, but once they turn black and smell acrid, they've gone too far.
1 hour 45 minutes
30 minutes active
Ingredients
-
¼
cup grapeseed or other neutral oil
-
2
ounces whole dried ancho chilies, stemmed and seeded
Directions
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01Heat the oven to 375ºF with a rack in the middle position. In a 12-inch cast-iron or stainless-steel skillet over medium-high, heat the oil until shimmering. Add the chilies and toast until lightly browned, about 20 seconds per side. Transfer the chilies to a food processor, reserving the pan and oil, and process until coarsely chopped, about 30 seconds. In a small saucepan, bring the water to a boil. Add the chilies, oregano and garlic then cover, remove from heat and let sit for 15 minutes.
Reviews
October 28, 2024
Exceptional!
Chicken was moist; flavors were terrific!
March 19, 2023
Terrific
I miraculously had all the ingredients for this recipe so I made it for the second time. The flavors are world class!
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My entire family went crazy for this recipe. I've been cooking every single night for 6 adults during the quarantine for over two months, and they said this is the single best thing I've made yet. Thank you!