Mexican🥩 Meat

Chili Lime Spatchcock Chicken

Name: Chili Lime Spatchcock Chicken
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 to 5 lb Whole chicken, backbone removed; 4 tbsp Unsalted butter, softened; 1 Lime, zest and juice; 2 tsp Ancho chile powder; 2 tsp Granulated garlic; 1 to 2 cloves Garlic, grated; to taste Olive oil; to taste Salt and pepper; 1 cup Cilantro, finely chopped; 1 Shallot, finely minced; 1 clove Garlic, minced or grated; 3 to 4 tbsp Lime juice; 1 tsp Calabrian chili paste or pepper flakes; ½ cup Olive oil (regular, not extra virgin, for chimichurri); to taste Salt

🍽 Serves 4

A gorgeous spatchcocked chicken rubbed under the skin with a chili-lime herb butter, roasted until golden and juicy, then finished with a bright cilantro-lime chimichurri. Perfect for a weeknight dinner or a weekend gathering.

Low-carb

Adapted from a video by Laura in the Kitchen

Chili Lime Spatchcock Chicken

Watch on YouTube

Ingredients

Whole chicken, backbone removed4 to 5 lb
Unsalted butter, softened4 tbsp
Lime, zest and juice1
Ancho chile powder2 tsp
Granulated garlic2 tsp
Garlic, grated1 to 2 cloves
Olive oilto taste
Salt and pepperto taste
Cilantro, finely choppedA handful, about a packed cup1 cup
Shallot, finely minced

Steps

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1
Mix the softened butter with salt, black pepper, ancho chile powder, granulated garlic, grated garlic, lime zest, and lime juice until well combined. Set the flavored butter aside.
2
Using kitchen shears, cut along both sides of the backbone to remove it (save it for stock), then flip the chicken and press down firmly to flatten it into a spatchcocked shape.
3
Pat the chicken completely dry, then gently use a spoon to work the flavored butter under the skin of the breast and thighs, spreading it evenly. Rub any leftover butter over the top of the skin.
4
Drizzle olive oil over the top of the chicken skin, then season generously with salt and pepper.
5
Insert a meat thermometer into the thickest part of the breast, avoiding bone, then roast in a preheated oven until the internal temperature reaches 165°F (about 74°C).
6
While the chicken roasts, make the cilantro chimichurri: combine finely chopped cilantro, shallot, and garlic, then stir in lime juice, Calabrian chili paste (or pepper flakes), salt, and olive oil. Adjust to your preferred consistency.
7
If the skin browns too quickly, tent the chicken loosely with foil. Once it reaches temperature, remove from the oven and let it rest for 10 to 15 minutes before carving.
8
Plate the chicken, drizzle some of the cilantro chimichurri on top, and serve the rest on the side.

Chili Lime Spatchcock Chicken

Ingredients

Steps

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