Spice-Rubbed Spatchcocked Chicken
- Total Time
- 1 hour, plus at least 2 hours' marinating
- Rating
- Comments
- Read comments
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Ingredients
- 1chicken, 3½ to 4 pounds, patted dry
- 1tablespoon dark brown sugar
- 2½teaspoons kosher salt
- 1teaspoon ancho or New Mexico chile powder
- 1teaspoon sweet paprika
- 1teaspoon dry mustard powder
- 1teaspoon dried oregano
- ½teaspoon ground black pepper
- ¼teaspoon ground allspice
- 2bay leaves, torn or cut into pieces
- Lime or lemon wedges, for serving
Nutritional analysis per serving (4 servings)
640 calories; 44 grams fat; 13 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 10 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 54 grams protein; 1005 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
- Step 2
In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
- Step 3
Heat oven to 425 degrees. If the chicken isn’t on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
- Step 4
Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.
Private Notes
Comments
Without the sugar, it is not the same rub. If you don't want to add the sugar, don't. But then don't bother posting a review of THIS recipe because you won't be reviewing THIS recipe.
Don't forget to run an oiled finger underneath the skin to separate it from the flesh all around. Maximize crispness. Fine in the oven but best on a charcoal grill, indirect, with a drip pan.
Smoke? Soaked wood chips, wrapped in pierced foil, placed on the coals.
You're welcome.
I have roasted our regular weekly chicken this way for years. I fully remove the backbones, "part that goes over the fence last" as well, and toss them in the freezer. After a few weeks, 3-4 backs, you have the makings of an especially nice stock. Lots of collagen, fat and flavor there.
Can you do this on the grill under bricks like Italians
I love it in the oven and perhaps it’s better not to let the lovely juices drip into the grill! Maybe I answered my own question!
Delicious, moist and easy. A perfect way to roast a chicken. Thank you.
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