A well seasoned Spatchcocked Chicken (flattened) that produces a crispy skin and unbelievable tender meat.
Dry Brine for 24 hours, add whole lemon & garlic bulb halves and simply roast. So Delish!
My Smoky Chili Seasoning & Rub adds incredible flavor!

Which do you prefer Light or dark pieces? Both well seasoned and delicious.

The Biggest Advantage of Spatchcocking a Whole Chicken:

• It will cook quicker and more evenly

• It is easier to marinate using this Dry-Brine Method  – rub the spices on both sides of the chicken and even under the skin

• You can also crank up the heat a bit and get a nice crispy skin without overcooking the meat – believe me, the chicken meat will be tender!

Don’t be intimidated, it is easy to cut out the backbone ~ using a kitchen shear or sharp knife, cut on each side of the backbone and discard (can freeze and use for stock)

The Method:

• Add the Smoky Chili Seasonings with essential Kosher Salt added to the chicken. Rub in on both sides of the chicken and even under the skin.

• Add to a baking parchment lined baking tray and set in the refrigerator for 24 hours UNCOVERED.

• And since the bird gets flattened, it cooks much faster than a regular whole chicken.

Air-Drying:

• The salt in the seasoning mix will draw out excess moisture and create a crispy skin.
• The chicken meat will not be dry… but exceptionally tender.

Before Roasting:

Add 2 large lemons, cut in half AND two large garlic bulbs cut in half around the chicken.

Roasting:

• Bring the chicken to room temperature before roasting! 45 minutes should do it.
• This 4 pound chicken cooked in 36 minutes in a hot preheated 425 degree oven. I use convection roast setting. Cook a few minutes longer in a regular oven.

I’m loving the pan juices for drizzling around the chicken. As the pan sits a for few minutes and cools down, the pan juices will thicken.
Add some squeezed lemon if you like. I like to serve each plate with some lemon and garlic and let your guests (or you) squeeze and flavor on their own.

 What is Dry Brining?

• A dry brine is, very simply, salting and flavoring your meat before cooking it (I am adding a fabulous seasoning with smoky chilies and spices)

• It tenderizes – salt breaks down the tendons in meat

• With dry brining, though, the salt will seep through and really flavor the entire piece of meat

• The salt works its way into the meat, seasoning the roast more thoroughly

• Kosher Salt is less salty (table salt is twice as salty)

• Method: lay the Dry Brined chicken on a parchment lined rimmed baking pan, or can brine on a rack (any juices will fall to the bottom of the pan)

You’ll love the roasted garlic – just pinch and squeeze the cloves out. Garlic’s flavor does mellow as it roasts.

Serve the cut up chicken with the roasted garlic & lemon with all the wonderful pan juices (instant gravy!)

I added steamed potatoes with parsley and asparagus to the plate.

Below: Karen’s Smoky Chili Seasoning & Rub:

Can use the seasoning for many recipes… as a rub (dry brine) for the chicken – Kosher Salt is added to the mix (see recipe.) 

Ingredients: Mulato Chili Powder, Smoked Paprika, Ground Cumin, Oregano, Kashmiri Chili, Granulated Garlic and Ground Chipotle Chilies

Add 3 teaspoons of Kosher Salt to 3 Tablespoons of seasonings for the chicken’s DRY RUB.

You will love this method – Simple & Flavorful!
Let me know what you think!
Karen

Karen's Spatchcocked Smoky Chili Seasoned Chicken

A well seasoned Butterflied Chicken that produces a crispy skin and unbelievable tender meat.Dry Marinate for 24 hours, add whole lemon & garlic bulb haves and simply roast. So Delish!

Prep Time: 10 minutes minutes

Cook Time: 36 minutes minutes

Total Time: 46 minutes minutes

Servings: 6 large servings

Author: Karen Sheer a zest for life

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Ingredients

• 4 pound chicken antibiotic free
• 3 tablespoons Karen's Smoky Chili Seasoning
• 3 teaspoons Kosher salt
• 2 large lemons cut in half
• 2 large whole garlic heads cut in half
• 2 teaspoons extra virgin olive oil

Instructions

• Wash and dry the chicken. Remove the backbone with kitchen shears or a sharp knife (can freeze the backbone and use for stock.)
• Add parchment paper to a rimmed baking pan* Place chicken on the pan, skin side up. With the heal of your hand, press on the breast and push down to flatten - will hear a "pop", do the same on the other breast.
• Mix 3 tablespoons of my Smoky Chili Seasoning with 3 teaspoons of KOSHER salt. Rub the into the top skin, underneath the skin (be careful not to tear it), and on the underneath.

  Place the chicken UNCOVERED in a refrigerator for 24 hours, to air dry.
• Remove the chicken from the refrigerate and lat come to ROOM TEMPERATURE for 45 minutes.

  Preheat the oven to 425 degrees (I use a convection- roast setting.)
• Add cut lemon halves, and garlic halves around the chicken in the pan.

  Measure the evoo in a small bowl brush 1/2 teaspoon gently over the chicken skin; brush 1 1/2 teaspoons liberally over the garlic, and just a little to coat the lemons.

  Place in the preheated oven.
• Roast until the internal temperature reaches 165 degrees with a meat thermometer. My 4 pound chicken was done in 36 minutes with a crispy skin and tender, juicy meat. (Cook a few minutes longer if not using a convection-fan oven.)

To serve:

• Let chicken stand a few minutes before cutting and serving. Out of the oven the pan juices will thicken as they cool a bit.

  The pan juices are delicious!
• Serve each potion with lemon halves and let your guests squeeze out the softened garlic cloves. Garnish with coarsely cut flat parsley if desired.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.

 

 

COURSE: Main Course, Main Course Chicken

CUISINE: American, Mexican

KEYWORDS: Best Spatchcoked Roast Chicken, Butterflied Smoky Chili Seasoned Chicken, Spatchcocked Smoky Chili Seasoned Chicken

Nutrition Facts

Karen's Spatchcocked Smoky Chili Seasoned Chicken

Amount per Serving

Calories

346

% Daily Value*

Fat

 

24

g

37

%

Saturated Fat

 

7

g

44

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

5

g

Monounsaturated Fat

 

10

g

Cholesterol

 

109

mg

36

%

Sodium

 

880

mg

38

%

Potassium

 

408

mg

12

%

Carbohydrates

 

6

g

2

%

Fiber

 

2

g

8

%

Sugar

 

1

g

1

%

Protein

 

28

g

56

%

Vitamin A

 

1935

IU

39

%

Vitamin C

 

22

mg

27

%

Calcium

 

36

mg

4

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Karen's Smoky Chili Seasoning & Rub

A well-rounded blend with four different chilies and spices that's nice and smoky and perfectly spiced with a good kick, but not fiery hot. I'm loving it rubbed all over chicken and roasted. Use with coarse salt when dry brining... amazing crispy skin results!

Prep Time: 7 minutes minutes

Total Time: 7 minutes minutes

Servings: 12 1 t. servings; makes 1/4 cup

Author: Karen Sheer a zest for life

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Ingredients

• 2 teaspoons dried mulato chiles ground
• 1 tablespoon smoked paprika
• 1 teaspoon cumin ground
• 1 teaspoon Mexican oregano can use Italian
• 1 teaspoon granulated garlic
• 1/2 teaspoon chipotle chilies ground
• 1 teaspoon Kashmiri chili ground

Instructions

Note:

• Use fresh, not old ingredient for the best flavor.

Make Seasoning:

• Add all seasonings in a bowl and mix together to blend.

  Store in an airtight container away from light and heat.

Notes

The Seasoning & Rub should have some texture; not ground to a fine powder. 

Mulato Chiles: Heat a small skillet to medium heat. Add the whole chiles and toast on both sides until fragrant, about 20 seconds each side; do not burn. Cool completely, discard stems and seeds and process in a spice blender until somewhat fine.
Cumin: I toast and grind fresh. 
Garlic: I pulse dehydrated garlic flakes to a coarse powder.
Mexican Oregano: I toast very briefly, then process in my spice blender.
I used bought Chipotle Chilies ground. Use Mulato Chili method if whole. 
Kashmiri Chili and Smoked Paprika ~ I have purchased ground. 

For using as Dry Rub: great on chicken, see my recipe! 
To each 3 tablespoons of seasoning - add 3 teaspoons of Kosher Salt. (I use Diamond Kosher Salt.)

This recipe may not be reproduced without the consent of its author, Karen Sheer. 

COURSE: seasoning

CUISINE: Mexican

KEYWORDS: Smokey Chili Seasoning & Rub Recipe, Smoky Chili Seasoning & Rub

Nutrition Facts

Karen's Smoky Chili Seasoning & Rub

Amount per Serving

Calories

7

% Daily Value*

Fat

 

0.2

g

0

%

Saturated Fat

 

0.04

g

0

%

Polyunsaturated Fat

 

0.1

g

Monounsaturated Fat

 

0.04

g

Sodium

 

4

mg

0

%

Potassium

 

25

mg

1

%

Carbohydrates

 

1

g

0

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

0.3

g

1

%

Vitamin A

 

342

IU

7

%

Vitamin C

 

0.03

mg

0

%

Calcium

 

6

mg

1

%

Iron

 

0.3

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.