Spice-rubbed spatchcocked chicken from A Good Appetite at The New York Times by Melissa Clark

  • whole chicken
  • dried oregano
  • Show all ingredients...

  • EYB Comments

    Can substitute New Mexico chile powder for ancho chile powder.

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

  • Eat Your Books

    Can substitute New Mexico chile powder for ancho chile powder.

  • wkhull on January 09, 2023

    This is a really good spice rub for chicken. However, keep an eye on the roasting bird; the sugar in the rub will make it brown/blacken fast. I roasted at 400 F (convection roast function) and I should have kept a better eye on it and tented the top with foil.

  • Aggie92 on January 29, 2021

    Really tasty. I did use half the amount of dark brown sugar in the rub to give just a hint of molasses sweetness. Also substituted a mild New Mexico chile powder instead of ancho chile powder. This is a good all-purpose chicken rub that could be easily modified to suit your tastes or to use what you have in your spice cupboard...thyme for bay leaf, Mexican oregano for regular oregano, smoked paprika for sweet paprika, hot chile powder or ground chipotle chile powder for ancho chile powder. So much versatility.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.