Grilled Spatchcoked Organic Chicken with Roasted Carrots & Fennel in a Honey Orange Glaze & Spicy Kale Chips by Jill Mant
Now that we’re going into our second week of hundred degree days here in Colorado, the concept of cooking dinner has become far from appealing. There have been times when I couldn’t avoid turning the stove or the oven on, but they have been both few and sweaty! I find myself grilling most of our meals and each time that old, dependable gas grill on the back patio inspires my love and admiration more and more.
Yes, I’ll admit it: I did spend an afternoon at Hi-Tech Appliance coveting the outdoor kitchens and these awesome new stainless steel self cleaning grills, but I have to give credit where credit is due. My ancient gas grill, with it’s hot and cold spots, flare ups and lack of ability to clean itself, still produces meals like this one starring my spatchcocked organic free range chicken, complete with spicy and crispy skin and juicy succulent meat.
Now I did turn the oven on to make the Kale Chips and Roasted Honey Glazed Carrots and Fennel, but the oven is fairly well insulated and does not create the same agony as the stove in this heat. Also, the prep involved in producing this entire meal, start to finish, is somewhere in the fifteen minute range, offering plenty of time to float aimlessly in the pool and chill or enjoy your dinner guests, both of which seem to me admirable ideas!
If you have never cooked a spatchcocked chicken, now is the time to start! This funny word means to cut the spine of your chicken so you can lay it out flat. The result of doing so is that all of the meat cooks evenly and at the same time. No more perfectly cooked white meat with semi-raw dark meat. If you have spatchcocked your Thanksgiving turkey, as I do religiously now, let me tell you that spatchccking a chicken is far, far easier, almost effortless in fact, than a twenty five pound turkey, so don’t be afraid.
I like a lot of heat on my chicken and my rub reflects it. If you are more faint of heart just cut the amount of chili piquin in half, or use a more mild chili like ancho chili powder or chipotle.
Although I did not use her recipe, only because the heat made me so lazy that I didn’t even feel like looking up her beautiful blog, I did get the idea for roasting the carrots and fennel with honey and orange juice from the lovely Vivane Bauquet Farre’s blog Food & Style. You can see her recipe here. I took a far more simplistic approach, by simply peeling and cutting the carrots in half vertically, slicing the fennel and placing them in a roasting dish which was sprayed with olive oil. I then squeezed the juice of half an orange over them, drizzled them with about a tablespoon of honey and some of the fennel fonds and let them roast in a 400F oven for about 35 minutes.
As for the Kale Chips, I just laid them out on a baking sheet, sprayed them with olive oil and sprinkled them with cayenne pepper and sea salt. About 10 minutes before the vegetables and the chicken were done, I stuck them in the oven and kept my eye on them until they were crispy, yet not burned.
I sprinkled the chicken generously with the rub, rubbing (thus the name!) the spicy mixture into the skin of the bird and let it sit for about four hours in the fridge, prior to barbequing, so that the flavor would get really infused into the bird.
Please let me know if you do try this rub. I hope you enjoy it as much as we did.
|Spice Rub for Chicken, Ribs or any kind of meat for the grill|
- 1/4 teaspoon ground cloves
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamon
- 1 teaspoon whole chili piquins (they will be ground when you mix the spices)
- 1 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- Place all ingredients in a mini food processor or blender and blend.