Best 2 Spice Rubbed Spatchcocked Chicken Recipes

**Spice-Rubbed Spatchcocked Chicken: A Flavorful and Juicy Culinary Delight**

Indulge in the tantalizing flavors of spice-rubbed spatchcocked chicken, a culinary masterpiece that combines aromatic spices, succulent meat, and crispy skin. This delectable dish, also known as butterflied chicken, is not only visually appealing but also a symphony of tastes that will tantalize your palate. From the zesty blend of spices that coat the chicken to the juicy, tender meat that falls off the bone, this recipe promises an unforgettable dining experience. Whether you prefer a classic herb-infused rub or a more adventurous blend of exotic spices, this versatile dish allows you to customize it to your liking. Accompanied by a medley of flavorful sides such as roasted vegetables, creamy mashed potatoes, or a refreshing salad, spice-rubbed spatchcocked chicken is perfect for any occasion, be it a casual family dinner or an elegant gathering with friends. So, gather your ingredients, fire up your oven, and embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

SPICE RUBBED ROAST CHICKEN

Spice Rubbed Roast Chicken image

Provided by Trisha Yearwood

Categories main-dish

Time 2h15m

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne
Zest of 1 lemon, the lemon quartered
One 3-pound chicken, giblets removed
6 cloves garlic, crushed
3 fresh bay leaves
2 medium onions, sliced into 3 rings each
2 tablespoons unsalted butter, melted and cooled

Steps:

Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
When you are ready to cook, preheat the oven to 425 degrees F.
Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.

SPICED YOGURT SPATCHCOCK CHICKEN

Spiced yogurt spatchcock chicken image

Spatchcocked chicken is ideal for the barbecue as it cooks quickly and evenly - marinate in yogurt, coconut and spices for extra kick

Provided by Good Food team

Categories Dinner, Main course

Time 1h5m

Number Of Ingredients 16

Ingredients

1.8kg chicken , spatchcocked
juice 1 lemon
2 tsp mild chilli powder
85g natural yogurt
85g coconut cream
3 garlic cloves , crushed
2.5cm/1in piece ginger , peeled and grated
1 tbsp tomato purée
1 tsp each ground cumin , ground coriander and garam masala
½ tsp grated nutmeg
1 tsp turmeric
1 tbsp olive oil
small bunch coriander
chapatis
cucumber raita
chutney

Steps:

Pop the chicken in a large dish and slash the legs a few times with a sharp knife. Mix together the lemon juice, chilli powder and 1 tsp salt. Pour this over the chicken, turning so that it coats both sides. Cover with cling film and chill for 1 hr. Meanwhile, whizz the remaining ingredients (except the oil) and some black pepper in a blender until smooth.
Remove the chicken from the fridge and spoon over the spicy paste, making sure it covers both sides. Chill for at least 4 hrs, preferably overnight.
Light a lidded barbecue and let the flames die down. Once the coals have turned ashen, mound them up on one side. Drizzle the skin of the chicken with the oil and place, skin-side down, on the side of the barbecue with the coals underneath. Cover with the lid and cook for 15-20 mins until charred.
Flip the chicken over and move to the side with no coals underneath. Close the lid and cook for a further 20-25 mins until cooked through. Check that the juices run clear; if not, return to the barbecue for a further 10 mins, then check again. (To cook in the oven, heat to 200C/180C fan/gas 6, place on a wire rack over a tray and cook for 45-55 mins. To char the skin, grill for a further 5-10 mins if needed.)
Leave the chicken to rest for 20 mins, then scatter over the coriander and serve with chapatis warmed on the barbecue, raita and your favourite chutney.

Nutrition Facts : Calories 478 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 49 grams protein, Sodium 0.5 milligram of sodium

Tips:

Use a sharp knife to spatchcock the chicken. This will help you get a clean, even cut.
Dry the chicken thoroughly before rubbing it with spices. This will help the spices adhere to the chicken.
Be generous with the spices. Don't be afraid to use a lot of spices, as they will add flavor to the chicken.
Let the chicken rest for at least 30 minutes before cooking. This will allow the spices to penetrate the chicken.
Cook the chicken over indirect heat. This will help prevent the chicken from drying out.
Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.

Conclusion:

Spice-rubbed spatchcocked chicken is a delicious and easy-to-make dish that is perfect for any occasion. The spatchcocking technique helps the chicken cook evenly and quickly, while the spice rub adds a flavorful crust. This dish is sure to be a hit with your family and friends.