Spatchcock. Weird word, wonderful technique. Cutting the backbone out of the chicken allows for quick cooking and for 100% of the skin to be exposed and that means golden, brown crispiness. Our Peruvian Chicken Blend brings in smoky, spicy flavor and gorgeous color. Serve it with this Creamy Cilantro Sauce for dipping.
Leftovers? Not sure how that’s possible, but this chicken, pulled from the bone, makes for great sandwiches especially with the cilantro sauce to dress things up.
This recipe was featured in Smidgen Podcast, Episode 1. Subscribe to our podcast via Apple Podcasts, Spotify for anywhere you get podcasts.