| Ingredients: 1 chicken, fryer 1 Tablespoon(s) ground coriander 1 Tablespoon(s) ground cumin 1 Tablespoon(s) sweet paprika 1 1/2 Tablespoon(s) kosher salt 3 Tablespoon(s) new mexico chili powder 8 fresh fresno chilies, red 3 Clove(s) garlic 2 Tablespoon(s) sugar 1/4 Cup(s) vinegar, red wine 3/10 Cup(s) lemon juice 1 Cup(s) chopped cilantro |
Directions:
Mix the spices into a rub and reserve two tablespoons. Add the rest to a food processor. Spatchcock the chicken and rub the two tablespoons of reserved spice mix under the skin of the chicken. Tuck the tips of the wings under to protect from burning in the oven. Remove the seeds and ribs from most of the fresno chilis and add to the food processor. Add the peeled, whole garlic to the food processor. Add the sugar. Pulse until roughly chopped. Combine the vinegar and lemon juice, then add to the processor while it is running. Use .25 cup of the sauce to brush on the chicken on a wire rack. Let sit for 45 minutes. With oven at 425, bake for 45-50 minutes. Remove and brush another 2 tablespoons of sauce. Then bake for another 10-15 minutes. Remove and let rest for 10 minutes. Add cilantro to the remaining sauce, then brush on the chicken. Carve and serve. |