Chile-Rubbed Spatchcocked Chicken with Avocado Ranch Dressing for Dinner
This flavorful dinner recipe combines spatchcocked chicken with a chile rub and a creamy avocado ranch dressing for a Southwestern-inspired meal. For a classic twist, substitute lemon for lime and skip the chile rub and dressing, offering a versatile way to suit any palate.
Equipment
- Blender or food processor
- Rimmed baking sheet
- Microplane (for zesting)
Ingredients
Chicken Rub:
- 1 tablespoon + ½ teaspoon kosher salt plus more as needed
- 1 tablespoon grated lime zest
- 1 teaspoon freshly ground black pepper
- ½ teaspoon chile powder chipotle or New Mexico, optional
Chicken:
- 1 spatchcocked chicken 4 ½–5 pounds, patted dry
Avocado Ranch Dressing:
- 1 avocado pitted, peeled, and cubed
- 1 cup mixed soft herbs e.g., tarragon, parsley, mint, basil
- ¼ cup buttermilk
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon fresh lime juice
- 1 garlic clove grated
Variation:
- 2 tablespoons Dijon mustard
- 2 teaspoons light brown sugar
- 1 ¾ teaspoons kosher salt
- 1 teaspoon ground turmeric
- ½ teaspoon chile powder
- ¼ teaspoon each ground cinnamon ground cardamom
- ⅛ teaspoon cayenne
- Large pinch of cloves
Instructions
- Mix the Seasoning: Combine 1 tablespoon of kosher salt, lime zest, black pepper, and chile powder (if using) in a small bowl. Rub this mixture all over the chicken generously, ensuring it is evenly coated. Place the chicken skin-side up on a rimmed baking sheet. Let it sit at room temperature for 30 minutes or refrigerate uncovered for up to 24 hours.
- Preheat the Oven: Heat your oven to 450°F to prepare for roasting.
- Cook the Chicken: Roast the chicken until fully cooked, which means the meat is no longer pink, and the juices run clear. This should take approximately 40 to 55 minutes. Once done, allow the chicken to rest on a cutting board for 10 minutes before slicing.
- Prepare the Dressing: While the chicken is resting, make the avocado ranch dressing. In a blender, combine the avocado, fresh herbs, buttermilk, olive oil, lime juice, garlic, and the remaining ½ teaspoon of kosher salt. Blend until smooth and creamy. Taste the dressing and adjust by adding more salt, pepper, or lime juice as desired.
- Serve: Serve the roasted chicken alongside the avocado ranch dressing. For an added touch, consider pairing it with a fresh tomato salad or your favorite green salad.
Notes
- For a simpler preparation, skip the dressing and chile powder, and use lemon zest in place of lime.
- Serve with a tomato salad or green salad for a light and refreshing pairing.
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