Recipes and Links

Roasted or Grilled Chicken with a Mexican Rub

This is a more traditional mix of Mexican spices, not the typical combination you find at the grocery store. Be sure to read through

the list of ingredients as it is an unusual blend. Barb L.

Serves: 4-6

Ingredients:

1 3-4 pound whole chicken

1 Tbsp Salt

½ t- 1 Tbsp crushed red pepper (or omit if you don’t like any spiciness)

1 Tbsp dried coriander

1 Tbsp dried cumin

1 Tbsp caraway seeds

1 tsp whole cloves

½ tsp ground cinnamon

1-2 Tbsp Flying Olive Chipotle or Garlic Extra Virgin Olive Oil

Directions:

Directions for roasting in the oven:

Heat the oven to 350 degrees.

Grind the spices together in a spice mill or mortar and pestle. Set aside.

Proceed to the butterfly chicken directions.

Directions for grilling:

Prepare the wood by soaking it in water for one hour (hickory is wonderful here). When the chips have soaked, prepare a smoking box or make a pouch for the wood out of aluminum foil (punch holes in the top)

Prepare the water steam bath by using a small dish or aluminum pan and fill with water.

Place both of these near the grill.

Grind the spices together in a spice mill or mortar and pestle. Set aside.

To butterfly the chicken: Wash and pat dry the chicken. Cut off any visible fat. With a pair of kitchen scissors, cut along one side of the back bone. Then, cut along the other side of the backbone. Discard the backbone.

Flip the chicken over. Using a large knife, cut the cartilage through the breast bone, but only part way. Turn the chicken over and with the palm of your hand, press down to break the breastbone. Place the EVOO of Choice in a small dish.

On the inside of the chicken, rub in the spices. Turn the chicken over, breast side up. Drizzle on the EVOO of Choice on the breast side of the chicken. Rub the spices in really well. Check to be sure all the skin has rub on it.

For an oven-roasted chicken:

When ready to roast the chicken, place the butterflied chicken in a large pan, breast side up. Cook for about 1- 1 ½ hours until the internal temperature reaches 165 degrees. Remove from the oven. Place under aluminum foil for about 10 minutes, longer if you can resist. Serve.

For the grilled chicken:

Turn the heat off one side. On the other side, turn the heat down. Add the smoking box or foil pouch and the water to the side with the heat. (If you are lucky enough to have a three burner grill, turn the center burner off, and turn the two side burners on. Adjust the heat as needed)

Turn the heat down to medium (you may have to adjust the heat up or down depending on the temperature of your grill).

Place the chicken on the grill, breast side up. Cook for 5 minutes to be sure the chicken isn’t getting cooked too fast. Adjust the grill temp. After about 20 minutes, check the temp again. Turn the chicken with the biggest spatula you have, a quarter turn. Also, be sure there is still water in the pan. Add water as needed throughout the cooking process.

Continue to check every 20 minutes until chicken is almost done, turning a quarter turn with your spatula. When the chicken is done, 165 internally, take it off the grill. Place under aluminum foil for about 10 minutes, longer if you can resist. Serve.

Submitted by Barb L.