Spatchcock. Weird word, wonderful technique for chicken. Cutting the backbone out of the chicken allows for quick cooking and for 100% of the skin to be exposed and that means golden, brown crispiness. Our Peruvian Chicken Blend brings in smoky, spicy flavor and gorgeous color. Serve it with this Creamy Cilantro Sauce for dipping. Leftovers? Not sure how that's possible, but this chicken, pulled from the bone, makes for great sandwiches especially with the cilantro sauce to dress things up.
This recipe was featured in Smidgen Podcast, Episode 1. Subscribe to our podcast via Apple Podcasts, Spotify for anywhere you get podcasts.
1 chicken, backbone removed
Peruvian Chicken Blend
Pointe Coupee Pecan Oil
Using kitchen shears or a knife, remove the backbone from the chicken. Turn the chicken and flatten onto a sheet pan lined with parchment and a rack fitted on top. 100% of the skin should be facing up. Tuck the wing tips under the wings. The drumsticks should be turned inward. Sprinkle salt over the surface (both top and bottom) and place the chicken in the refrigerator for at least 30 mins, ideally overnight.
Preheat the oven or grill to 450°F. Remove the chicken from the fridge while the oven or grill is pre-heating to take the chill from the bird. Season the chicken liberally with the Peruvian Chicken Blend and drizzle with Pointe Coupee Pecan Oil. Rub to create a paste on the skin of the chicken. Place the chicken, skin side up, in the oven or on the grill and roast for 20-25 minutes, watching carefully so that the edges don't burn. Once the chicken is golden brown and the skin is starting to look crispy, reduce the heat to 325°F and continue to cook until the chicken is cooked throughout and a meat thermometer inserted into the meaty part of the thigh registers 165°F. The meat should be opaque white throughout with no visible pink and the juices should run clear when pierced.
Allow to rest for about 15 mins and carve. Serve with the Creamy Cilantro Sauce.