Do you seek a man and a meal to lasso him in? Well, this is the one!
Here I will teach you how to spatchcock a whole chicken (fancy for cut and prepare for cooking) and show a versatile rub that can be used for many dishes! I know that the idea of cooking a whole bird can seem intimidating, but I am here to guide you through. At the moment you second guess yourself just remember its only cooking and you can go back any time and re-read the steps.
The key ingredient here is the sauce. It absolutely is the star.
Ok enough chat… lets get started.
INGREDIENTS
- 4 – 4 1/2 pound whole chicken
- 2 large lemons
- 4 tbsp garlic, minced
- 1 tbsp cumin
- 2 tbsp extra virgin olive oil
- 1 tbsp paprika
- 1 tsp oregano
- 1 tsp pepper
- 1 1/2 tsp salt
- 1/2 tbsp lemon zest
PERUVIAN GREEN SAUCE:
- 1 cup cilantro with stems
- 1 large jalapeno, deseeded and chopped (see tip below)
- 2 garlic cloves, chopped
- 1/2 lime squeezed
- 1/3 cup of mayonnaise
- 14 tsp salt
- 1 tbsp extra virgin olive oil
GREEN SAUCE PREPARATION:
Super easy… Take all of the ingredients and blend in a blender until it gives a smoothie consistency. Pour into a serving dish and refrigerate.
TIP* Jalapeno de-seeding
As pictured below, chop off the stem of the jalapeno. Carefully insert a butter knife and cut along the perimeter of the jalapeno, lightly as not to puncture. Pull the knife out and dispose of veins and seeds.
CHICKEN PREPARATION:
Set oven to 400 degrees.
Mix garlic, cumin, oil paprika, pepper, oregano, 1/2 tsp salt, and pepper, 1 lemon juiced and lemon zest. Set aside.
Rinse and clean out cavity of chicken. Place chicken BREAST side down on a cutting board/work space. Spatchcock by cutting along both sides of the backbone with kitchen shears.
Remove the backbone completely as pictured below.
Turn the chicken breast side up.
Press down on the breast bone with palms until you hear it crack!
The chicken will lay flat at this point. Pat the skin dry. Remove 2 tbsp of the rub mixture and save the rest for basting.
Quarter the remaining lemon. Loosen the skin of the breasts and thighs gently as not to tear. Squeeze 2 lemon wedges into the breast and thigh meat (under the skin) add 1 tbls distributed evenly and rub onto the meat as far down as you can.
Rub 1 tbs of rub on the outside of the chicken and squeeze with remaining lemon. Sprinkle all over with 1 tsp of salt. Transfer chicken to cast iron or roasting pan.
Roast for 30 minutes. After 30 minutes bast chicken every 10 minutes until internal temp reaches 165 degrees.
Let chicken rest for 15 minutes before slicing.
