This three-chili spatchcock chicken combines guajillo, ancho, and chipotle peppers in a bold marinade, seared for crispy skin and roasted until tender, then finished with reserved chili sauce and fresh cilantro cream.
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Place the dried guajillo and ancho chiles in a jar and cover with hot water. Let them soak to rehydrate.
In a skillet over medium heat, add 2 tbsp of olive oil. Sauté the sliced shallots until softened and lightly caramelized.
Add the sliced garlic and fresh thyme leaves to the skillet and cook for another minute until fragrant.
Stir in the chipotle peppers in adobo, soy sauce, red wine vinegar, 1/2 cup olive oil, cumin, black pepper, honey, and lime juice.
Drain the rehydrated chiles and add them to the skillet. Stir everything to combine.
Transfer the entire mixture from the skillet to a high-powered blender. Blend until a very smooth paste forms.
Reserve about 60% of the chili paste in a small saucepan for the finishing sauce. Allow the remaining 40% to cool down completely before using as a marinade.
Spatchcock the chicken by cutting out the backbone with kitchen shears. Flip the chicken over and press down firmly on the breastbone to flatten it.
Place the chicken in a large dish and generously coat it all over with the cooled marinade. Cover and refrigerate for at least a few hours, or overnight for best results.
Preheat your oven to 400°F (200°C). Heat a large, oven-safe skillet with a little oil over medium-high heat.
Place the chicken skin-side down in the hot skillet. Place a weight (like a grill press or a foil-wrapped brick) on top to ensure even contact and crispy skin. Sear for 5-7 minutes.
Remove the weight and transfer the skillet to the preheated oven. Roast for about 40-45 minutes, or until the internal temperature reaches 165°F (74°C). The total cook time is about 50 minutes.
While the chicken is roasting, make the cilantro sauce. In a blender, combine the cilantro, 1/2 shallot, ginger, Greek yogurt, and a pinch of salt. Blend until smooth.
Gently heat the reserved chili paste in the saucepan. Stir in the heavy cream to create a rich finishing sauce.
Let the chicken rest for 10 minutes before carving. Serve pieces of chicken over the cilantro sauce and chili cream sauce, and garnish with fresh cilantro leaves.
Refrigerate cooked chicken and sauce separately in airtight containers for up to 3 days; reheat gently in a 325°F oven to avoid drying out the meat.
Kitchen shears or sharp knife (for spatchcocking) · Cast-iron skillet or heavy ovenproof skillet (for searing and roasting)
Yes, but spatchcocking reduces cook time by 20–30 minutes and ensures even cooking and crispier skin on the thighs.
Using kitchen shears or a sharp knife, cut along both sides of the backbone and remove it. Press the breastbone down firmly to flatten the bird.
At least 2 hours in the refrigerator, or up to overnight for deeper chili flavor.
Yes. Prepare the paste, store it in an airtight container in the fridge for up to 3 days, then apply to the chicken when ready to cook.
165°F (74°C) in the thickest part of the thigh, away from bone.
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