Spatchcock Chicken with Achiote Paste
Spatchcocking is a method of removing the backbone of the chicken and flattening the bird. It can be seasoned anyway you like but this achiote butter gives it a unique, earthy flavour.
Servings 4 people
Calories 502kcal
Ingredients
- 3 lb whole chicken
- 1½ tablespoon achiote paste
- 6 tablespoon butter
- salt and pepper
Instructions
- For visual instructions watch the video (link in recipe description).
- Lay chicken breast side down. Using kitchen scissors cut along the backbone, staying close to the bone, right through to the butt of the chicken.
- Cut along the other side of the backbone, staying close to the bone, cutting right to the end and remove the backbone.
- With a sharp knife cut through the cartilage, about ¼ inch, to expose the sternum. Using your fingers bend the chicken until the sternum pops out. Now the chicken will lay flat.
- Flip the chicken over and tuck the wings under.
ACHIOTE BUTTER
- Melt butter in microwave. Add achiote paste and whisk until combined. Brush all over the chicken.
- Bake in 350°F oven for 1 hour and 15 minutes.
- Add vegetables, brushed with olive oil, part way through the cooking time if desired.
Nutrition
Serving: 200g | Calories: 502kcal | Carbohydrates: 0.01g | Protein: 31g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 249mg | Potassium: 314mg | Sugar: 0.01g | Vitamin A: 753IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg
