ancho chili coffee spatchcock chicken
Ingredients
- 1 spatchcock (butterflied) chicken
- kosher salt, to salt the chicken
- 3 tablespoons brown sugar
- 3 tablespoons ground coffee
- 1/2 tablespoon garlic powder
- 1/2 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ancho chili powder
Instructions
- lay spatchcock chicken on a flat surface (preferably on a parchment lined baking sheet and generously salt with kosher salt. for the dry rub, combine brown sugar, coffee, garlic powder, smoked paprika, cumin, salt, and ancho chili powder. fully coat the chicken in the dry rub, cover and transfer to fridge to marinate for at least an hour.
- preheat the oven to 425 degree Fahrenheit. remove the chicken from the refrigerator and sit at room temperature for 30 minutes before cooking. roast in the oven for about 50 minutes to an hour, or until a meat thermometer reads 165 at the thickest part of the thigh. allow the chicken to rest for about 10 minutes before carving.
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