Crispy Chipotle Mayo Roast Spatchcock Chicken

• Print
• Mail
• ShareCopied to clipboard

Adapted from: Kenji Lopez-Alt

Prep time: 15 mins (plus overnight brining) | Cook time: 45 mins | Total: Overnight + 1 hour | Serves: 4-6

This spatchcock chicken is inspired by Kenji Lopez-Alt’s approach to roasting chicken: simple, reliable, and incredibly delicious. A dry brine and baking powder create deeply seasoned meat and shatteringly crisp skin, while a smoky chipotle mayo coating adds richness and gentle heat. I like serving it with warm Mexican rice, black beans, and a spoonful of Ya Oaxaca Honey Orange Chintestle sauce for a sweet, smoky, and slightly spicy finish.

Instructions

1. Pat the chicken dry with paper towels.
2. Season all over with salt (including under the skin) and place uncovered on a wire rack in the refrigerator overnight.
3. The next day, sprinkle the baking powder evenly over the skin.
4. In a blender or food processor, puree the chipotle peppers in adobo sauce until smooth. Mix with the mayonnaise. Taste and add more chipotle if you prefer a spicier sauce.
5. Coat the chicken generously with the chipotle mayo mixture (including under the skin).
6. Preheat the oven to 450 ℉ (232 ℃).
7. Place the chicken skin-side up on a wire rack set over a sheet pan or roasting pan.
8. Roast for 45 minutes, or until the thickest part of the breast reaches 145 ℉ and the thighs reach 160 ℉.
9. Check the chicken after 30 minutes. If the skin is becoming too dark, reduce the oven temperature to 350 ℉.
10. Rest the chicken for 10-15 minutes before carving.
11. Serve with warmed Honey Orange Chintestle sauce or any sauce of your choice, Mexican rice and black beans.

Chef’s Notes

• Spatchcocking helps the chicken cook more evenly and quickly.
• Baking powder helps create extra-crispy skin.
• The mayo doesn’t make the chicken taste like mayonnaise. It helps the skin brown beautifully.
• For extra heat, add another tablespoon of chipotle in adobo.
• Leftovers make incredible tacos, burritos, and rice bowls.
• Chicken breast may appear slightly undercooked at 145 ℉, but carryover cooking continues during the resting period and will raise the final temperature.

Nutrition Information (Estimated)

Approximate nutrition per serving (recipe serves 6):

• Calories: 590
• Protein: 55 g
• Carbs: 2 g
• Fat: 40 g

With 1 cup Mexican rice and 1/2 cup black beans:

• Calories: 840
• Protein: 64 g
• Carbs: 48 g
• Fat: 41 g

Nutrition estimates are based on a 5-pound whole chicken, avocado oil mayonnaise, and chipotle peppers in adobo sauce. Actual values may vary depending on ingredients used and serving size.