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Milk Street Recipe

Red Chili Spatchcocked Roast Chicken

1 hour 45 minutes 30 minutes active

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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

Reviews
Tamanna R.

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!


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