Red Chili Spatchcocked Roast Chicken
- Makes4 servings
- Cook Time1 hour 45 minutes
- Active time plus cooling30 minutes active
- 2
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.
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.
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