Spice rubbed Spatchcocked Chicken

A wonderful recipe from Melissa Clark of the NY Times. I have made it four times this month. You can roast it or grill it and it is delicious. The meat is so tender. The key is to make the rub and cover the chicken on both sides and let it sit uncovered in the refrigerator 2-24+ hours.

1 chicken, 3 1/2 to 4 pounds, patted dry
1 tablespoon dark brown sugar
2 ½ teaspoons kosher salt
1 teaspoon ancho or New Mexico chile powder
1 teaspoon sweet paprika
1 teaspoon dry mustard powder
1 teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon ground allspice
2 bay leaves, torn or cut into pieces
Lime or lemon wedges, for serving
Nutritional Information
PREPARATION
Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
Heat oven to 425 degrees. If the chicken isn’t on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.

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