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

  • avocados
  • basil
  • buttermilk
  • whole chicken
  • limes
  • mint
  • parsley
  • tarragon
  • ground chipotle chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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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