Project Description

Spatchcock Chicken with Spicy Green Sauce

Ingredients

Chicken:

  • 1 Whole Miller Poultry Chicken
  • 1 tablespoon ground cumin
  • 2 tablespoons olive oil
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon paprika
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt
  • 2 lemons
  • 3 garlic cloves, finely chopped

Spicy Green Sauce:

  • 1/3 cup mayonnaise
  • 1/4 teaspoon kosher salt
  • 2 1/2 teaspoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 garlic clove, finely chopped
  • 2 medium jalapeños, coarsely chopped
  • 1 cup cilantro leaves with stems
Cook Time: 45min

Cooking Instructions

  1. Place oven rack in middle of oven and preheat to 400 degrees.

  2. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Cut lemon into quarters and put two aside. Squeeze juice from 1 whole lemon and the remaining 2 quarters to yield 2 Tbsp. juice; stir into the spice mixture.

  3. Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry. Rub chicken all over with 2 remaining lemon quarters. Squeeze juice over the chicken, then rub the skin all over with inside of rinds.

  4. From both edges of the cavity, loosen skin from breasts and thighs, do not tear the skin. Gently spread 2 heaping Tbsp. spice mixture under the skin (set aside remaining spices), then season chicken all over with salt. Transfer chicken, spread flat and skin side up, to a large skillet.

  5. Roast chicken 25 minutes, then brush with the spice mixture and pan juices. Continue roasting, basting with the spice mixture and pan juices every 20 minutes, until  an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.

  6. Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.

  7. Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended.

Ingredients

Chicken: 

  • 1 Whole Miller Poultry Chicken
  • 1 tablespoon ground cumin
  • 2 tablespoons olive oil
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon paprika
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt
  • 2 lemons
  • 3 garlic cloves, finely chopped

Spicy Green Sauce:

  • 1/3 cup mayonnaise
  • 1/4 teaspoon kosher salt
  • 2 1/2 teaspoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 garlic clove, finely chopped
  • 2 medium jalapeños, coarsely chopped
  • 1 cup cilantro leaves with stems
Cook Time: 45min
Cook Time: 25min

Cooking Instructions

  1. Place oven rack in middle of oven and preheat to 400 degrees.

  2. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Cut lemon into quarters and put two aside. Squeeze juice from 1 whole lemon and the remaining 2 quarters to yield 2 Tbsp. juice; stir into the spice mixture.

  3. Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry. Rub chicken all over with 2 remaining lemon quarters. Squeeze juice over the chicken, then rub the skin all over with inside of rinds.

  4. From both edges of the cavity, loosen skin from breasts and thighs, do not tear the skin. Gently spread 2 heaping Tbsp. spice mixture under the skin (set aside remaining spices), then season chicken all over with salt. Transfer chicken, spread flat and skin side up, to a large skillet.

  5. Roast chicken 25 minutes, then brush with the spice mixture and pan juices. Continue roasting, basting with the spice mixture and pan juices every 20 minutes, until  an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.

  6. Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.

  7. Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended.

Handling & Preparation

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours

Handling & Preparation

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:

Bone-In Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 170ºF

  • Leg quarters – 15-20 minutes per pound
  • Thighs – 15-20 minutes per pound
  • Breast/Split Breast – 20-25 minutes per pound

Boneless Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 165ºF

  • Thighs – 10-15 minutes per pound
  • Breast/Split Breast – 15-20 minutes per pound
  • Tender Strips – 10 minutes per pound

Whole Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 180ºF

  • Fryer/Boiler 3-4 lbs – 1.5 hours per pound
  • Roaster 5-7 lbs – 1.5-2.25 hours per pound