Spice-Rubbed Spatchcocked Chicken
"A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren’t up for spatchcocking your own bird, you can ask your butcher to do it for you. Featured in: A Chicken Roasting Method All Good Cooks Know...."
INGREDIENTS
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1 chicken, 3 1/2 to 4 pounds, patted dry
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1 tablespoon dark brown sugar
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2 1/2 teaspoons kosher salt
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1 teaspoon ancho or New Mexico chile powder
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1 teaspoon sweet paprika
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1 teaspoon dry mustard powder
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1 teaspoon dried oregano
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1/2 teaspoon ground black pepper
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1/4 teaspoon ground allspice
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2 bay leaves, torn or cut into pieces
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Lime or lemon wedges, for serving
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