Mexican Spatchcocked Chicken with Elote
Much like our Harissa Chicken with a Yoghurt and Honey Dip, this recipe features a spatchcocked chicken! This Mexican style rub was so full of smokey and spice flavours that it was just mouthwatering. The whole family loves having a Mexican spread, where we can help ourselves, make up our own tacos and fajitas, or take spoonfuls of chilli. There’s something loving and happy about sharing big plates of good food with good people. We love to keep experimenting with different tastes and flavours, keep our table spread growing with new recipes - does this chicken earn a place at your table? Tell us in the comments!
How to Spatchcock a Chicken
Spatchcocking, or butterflying, helps to cook the chicken faster so that it remains beautifully moist.
Place the chicken on a cutting board, breast side down. Use kitchen scissors or a sharp knife to cut along each side of the backbone to remove it. Trim off any excess fat. Flip the chicken breast side up, and firmly press down on each breast to break the bone and flatten the chicken.
Ingredients
1 large chicken - spatchcocked
Rub ingredients
2 tsp chilli
2 tsp oregano
3 cloves of garlic - crushed
½ tsp cinnamon
The juice of 1 lemon
2 tbsp tomato puree
Method
Mix all of the ingredients for the rub together into a paste. Thoroughly rub over the whole of the spatchcocked chicken, ensuring that it is completely covered.
Place in a roasting tin and cover loosely with cling film. Place into the fridge to marinade for at least an hour or up to 2 hours.
Preheat the oven to 200c - Roast for 1 hour, basting with juices half way through the cooking time.
After 1 hour, check the chicken is cooked by placing a skewer into the thickest part of the leg, the juices should run clear.
Remove from the oven and leave to rest for 10 minutes before serving.
Elote
We had our chicken with elote, grilled Mexican corn on the cob that’s topped with a spicy mayonnaise and parmesan cheese. This sweet and crunchy side is the perfect dish to balance out the flavours of the chicken! It’s our top way of preparing corn on the cob now, and just perfect on summer barbecue days too!
Ingredients
4 cobs of corn
6 tbsp mayonnaise
1 tsp garlic granules
½ tsp chilli powder
1 tsp smoked paprika
½ tsp cracked black pepper
1 tsp sea salt flakes
100g parmesan cheese grated
Method
Place the grated parmesan cheese on a plate.
In a bowl mix the mayonnaise with the garlic granules, chilli powder, smoked paprika, black pepper and sea salt.
Spread ¼ of the mixture over each cob then roll it in the parmesan cheese.
Heat the grill to high, then grill the corn for 15-20 minutes, turning regularly, until the cheese has completely melted and the corn is cooked through.
Enjoy!
