Mexican Spatchcock Chicken with Quinoa Salad | Midwest Living

Mexican Spatchcock Chicken with Quinoa Salad

Mexican Spatchcock Chicken with Quinoa Salad

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  • Makes: 4 to 6 servings
  • Prep 30 mins
  • Marinate 2 hrs
  • Roast 1 hr

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If you've been eating gluten-free for a while, you're probably already in love with quinoa. It's packed with protein and takes on the flavors of other ingredients. Here, both the chicken and quinoa taste peppery with hints of citrus.


  • 1 3 - 3 1/3 - pound whole roasting chicken
  • 1 dried ancho chile pepper*
  • 3 dried pasilla chile peppers*
  • 1 teaspoon finely shredded orange peel
  • 1/4 cup orange juice
  • 1 tablespoon red wine vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 14 1/2 - ounce can chicken broth
  • 1/2 cup dry white wine
  • Quinoa Salad


  1. Place chicken, breast side down, on a cutting board. Starting from the neck end, use kitchen shears to make a lengthwise cut down one side of the backbone. Repeat the lengthwise cut on the opposite side of the backbone. Remove and discard the backbone. Turn chicken, skin side up, and press down between the breasts to break the breast bone. Flatten the chicken as much as possible with your hands. Use kitchen shears to remove the wing tips.
  2. In a large dry skillet toast peppers over medium heat about 1 minute or until fragrant and slightly darker. Remove peppers from skillet. Remove and discard seeds and stems, break or tear peppers into pieces. Place peppers in a medium bowl. Add enough boiling water to cover. Let stand 20 minutes; drain, reserving 2 tablespoons soaking liquid.
  3. For adobo mixture, in a blender or food processor combine drained peppers and reserved soaking liquid, orange peel, orange juice, vinegar, garlic, oregano, salt, cumin, and cinnamon. Cover and blend or process until smooth.
  4. Use your hands to loosen the skin over the breasts and thighs of the chicken. Rub adobo mixture under the skin, on top of the skin, and on the underside of the chicken. Place chicken in a resealable plastic storage bag set in a shallow dish. Seal and refrigerate for 2 to 24 hours.
  5. Preheat oven to 375 degrees F. Remove chicken from bag and place on a rack in a shallow roasting pan. Add chicken broth and wine to the roasting pan. Roast chicken, uncovered, for 1-1/4 to 1-1/2 hours or until no longer pink (170 degrees F in the thigh).
  6. Drain cooking juices from the roasting pan. Skim off fat. Serve chicken drizzled with cooking juices and Quinoa Salad.


  • *Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Quinoa Salad


  • 1 1/2 cups cooked quinoa
  • 1 cup canned black beans, rinsed and drained
  • 2/3 cup chopped fresh mango
  • 1 jalapeno chile pepper, seeded and finely chopped*
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon snipped fresh cilantro
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • Crumbled queso fresco (optional)


  1. In a medium bowl combine quinoa, black beans, mango, jalapeno chile pepper, olive oil, lime juice, cilantro, honey and salt. Sprinkle with queso fresco, if desired. Makes about 3 cups

Nutrition Facts

(Mexican Spatchcock Chicken with Quinoa Salad)

Servings Per Recipe 4, pro. (g) 51, vit. C (mg) 30, carb. (g) 39, Thiamin (mg) 0, Fat, total (g) 44, Riboflavin (mg) 1, chol. (mg) 174, Mark as Free Exchange () 0, Trans fatty acid (g) 0, fiber (g) 8, calcium (mg) 101, sugar (g) 8, sodium (mg) 1488, iron (mg) 5, Potassium (mg) 856, cal. (kcal) 776, vit. A (IU) 2430, Niacin (mg) 14, sat. fat (g) 11, Pyridoxine (Vit. B6) (mg) 1, Monounsaturated fat (g) 19, Folate (µg) 69, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 8

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