WHY THIS RECIPE WORKS: We wanted a juicy, tender roast chicken infused with Mexican flavors that would be easy enough to make any day of the week. This meant that we needed the right mix of spices, a technique that ensured the spices flavored the chicken throughout, and a simple, foolproof cooking method. First, we turned our attention to the spices. A combination of New Mexican and chipotle chiles gave us lots of deep, smoky, earthy flavors. To round out our chile rub, we toasted and coarsely ground some nutty cumin seeds and citrusy coriander seeds; using whole seeds rather than preground powders
gave the rub much deeper flavor and texture. Onion powder and garlic powder added more aromatic depth, warm cinnamon and cloves gave a hint of sweetness, and cayenne and black pepper provided some extra piquant flavor. We tested our recipe with gradually increasing amounts of spice rub; by the time our tasters were satisfied with the flavor, we were left with a thoroughly spicecrusted chicken. To keep the cooking method foolproof, we roasted the chicken in a preheated skillet. This jump-started the cooking of the chicken thighs, which normally take longer to cook than the breasts. About halfway through the cooking time, we shut the oven off, which allowed the chicken to cook through gently in the residual heat, resulting in moist, tender meat. Feel free to substitute ½ teaspoon ground chipotle chile powder for the dried chipotle chile (we noted little difference in flavor) and add to spice grinder with other spices. If using table salt, reduce the amount of salt in the spice rub to 1½ teaspoons.
Serves 4
INGREDIENTS:
- 4 dried New Mexican chiles, stemmed, seeded, and torn into ½-inch pieces (1 cup)
- 1 dried chipotle chile, stemmed, seeded, and torn into ½-inch pieces (1½ tablespoons)
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper
- ¼ cup vegetable oil
- 1 tablespoon kosher salt
- 2 teaspoons sugar
- 1 (3-to 4-pound) whole chicken, giblets discarded
- Lime wedges
INSTRUCTIONS:
- Toast New Mexican and chipotle chiles, cumin seeds, and coriander seeds in 12-inch ovensafe skillet over medium heat, stirring frequently, until fragrant, 2 to 6 minutes. Transfer mixture to spice grinder and let cool slightly. Add pepper, onion powder, garlic powder, cloves, cinnamon, and cayenne to grinder and process until coarsely ground, 5 to 10 seconds. Transfer spice mixture to bowl and stir in oil, salt, and sugar.
- Wipe out now-empty skillet, place on middle rack of oven, and heat oven to 450 degrees. Pat chicken dry with paper towels, then gently separate skin from meat. Rub 3 tablespoons spice paste underneath skin over breast, thighs, and legs. Rub remaining spice paste over top and sides of chicken (do not rub bottom of chicken). Tuck wings behind back and tie legs together loosely with kitchen twine.
- Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breast registers 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breast registers 160 degrees and thighs register 175 degrees, 25 to 35 minutes.
- Transfer chicken to carving board and let rest, uncovered, for 15 minutes. Carve and serve with lime wedges.
