Karen’s Spatchcocked Smoky Chili Seasoned Chicken
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)
- 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.
- 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.
Add 2 large lemons, cut in half AND two large garlic bulbs cut in half around the chicken.
- 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.
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's Spatchcocked Smoky Chili Seasoned Chicken
- 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
- 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.)
- 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.
Karen's Smoky Chili Seasoning & Rub
- 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
- Use fresh, not old ingredient for the best flavor.
- Add all seasonings in a bowl and mix together to blend.Store in an airtight container away from light and heat.
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.