Chile-rubbed spatchcocked chicken with avocado ranch dressing from Dinner: Changing the Game (page 28) by Melissa Clark

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Notes about this recipe

  • wyndle on May 09, 2026

    When I made this years ago, I noted that it was meh, but now I’m wondering if I took the Jalapeño ranch recipe from NYT’s app and used it here, if that would kick it up a notch. I think so.

  • Maefleur on April 22, 2026

    Nicely flavored chicken and flavorful sauce, but agree with other commenters, it was more like guacamole than sauce. I added more buttermilk trying to thin it, but just chose to just roll with it. It was enjoyed and would make again.

  • cchapman on February 19, 2026

    Used this with four bone in chicken thighs. 1 tsp salt,1 tsp pepper, 1/2 tsp ancho chili and close to the full tablespoon (not packed) lime zest and rubbed on both sides of thighs. Air fryed after letting it sit out for 30-40 minutes at 375. Sprayed bottom of air fryer tray with olive oil, 12 min skin down and 6-7 skin up and they were juicy and very tasty. Loved the rub. Will try again with skin on boneless thighs. Avocado sauce was good but needed something else but also didn’t have a mix of herbs and only used parsley. So could have been that as well. Overall would make again with the rub being the star factor for us.

  • SpatulaCity on March 22, 2024

    Loved it! We’re heat adverse, so used a mild chile powder, and added 1/2 teaspoon ground cumin. Worked the spices under the skin and sprinkled what was left on top. In the avocado ranch I used 1/2 basil, 1/4 parsley and 1/4 Cilantro. It was luscious, rich and herby - I couldn’t get enough of it!!! Yes the texture was thick, but nothing a bit of water or extra buttermilk and lime juice couldn’t remedy. These are the types of easy, super flavorful dishes I like to make for company, but only good friends so I don’t get embarrassed licking the plate at the end.

  • TrishaCP on September 13, 2021

    I loved this chicken - but agree that the recipe for the dressing as written is wonky. I made the rub with chipotle chile powder, marinated it about three hours and then grilled the chicken (about 50 minutes) instead of roasting it. It was so juicy and the rub had a perfect amount of heat. The flavor of the dressing is great, but I added another 1/2 cup of buttermilk because when you blend avocado like this, it gets really thick really fast (lessons from smoothie making). Adding more buttermilk made the dressing perfect for me. I used basil, tarragon, and chives for the herbs (about 2/3 basil) and garlic powder instead of fresh garlic (too much fresh garlic the previous two nights). Really looking forward to leftovers.

  • tarae1204 on May 08, 2021

    My 3 lb chicken cooked faster than the given recipe time. Loved the avocado ranch sauce- great flavor and consistency. I used a whole lime’s worth of juice and a big, very assorted cupful of herbs.

  • tmitra on July 02, 2020

    The chicken was fine, but the "avocado ranch dressing" was more like guacamole than dressing? I'll be experimenting with it more.

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