Ingredients
- 3 Tbsp extra-virgin olive oil
- 1/4 cup mint leaves
- 2 Tbsp kosher salt
- 6 garlic cloves, peeled and chopped
- 1 Tbsp ground black pepper
- 1 Tbsp ground cumin
- 1 Tbsp sugar
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 2 tsp grated lime zest and 1/4 cup lime
- 2 Tbsp diced jalapeno
- 1 3-4lb spatchcocked chicken
Instructions
- Place all ingredients except for chicken into a blender. Blend for 15-20 seconds until smooth. Make sure there aren’t any clumps.
- Use half of the paste to rub all over the chicken. Set aside other half to use as a finishing sauce at the end.
- Place chicken on a wire rack, and set in a baking sheet. Place, uncovered, in fridge for 8-24 hours.
- Roast chicken in preheated 350 degree oven for 25-30 minutes, or until an instant-read thermometer reads 140 degrees in the thickest part of the breast.
- Remove chicken from oven. Increase oven temperature to 500 degrees. While oven is preheating, put remaining marinade paste in a small saucepan with half a cup of water and simmer on medium low, stirring occasionally, for 10 minutes. If it bubbles or boils, turn your heat down a bit. If there are any juices in the bottom of the chicken pan, pour those into the saucepan for extra flavor.
- Add 1 cup of water to the bottom of the pan and place the chicken back in the 500 degree oven. Cook for 15-20 minutes, or until the thermometer reads 160 degrees at the thickest part of the breast.
- While chicken is finishing in the oven, prepare spicy mayo.
- ***K to add step
- Remove chicken from oven and let rest for 5-10 minutes.
- Perfect sides to serve with the chicken: french fries; hash browns; baked potato; pita; corn on the cob; sauteed vegetables.
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