This post contains affiliate links. Please see our disclosure policy.
This Latin spatchcock chicken is seasoned to absolute perfection! A spatchcock chicken cooks way faster than a regular roast chicken therefore it’s my new favorite way of cooking chicken. It took 50 minutes to cook this 5 lb whole chicken!
Enjoy this with some instant pot Cuban black beans, white rice, and tostones for the ultimate meal.
I can’t get over how easy it is to prepare and cook a spatchcock chicken. In 45-50 minutes you will have the most perfectly cooked whole chicken. Crisp on the outside and juicy on the inside. Did I mention packed with flavor as well? Hands down, one of the best Latin recipes I’ll ever share with you! My Cuban grandmother uses mojo to marinade pollo asado but I’m obsessed with butter. There’s nothing better than a whole chicken covered in softened butter and spices.
How to Spatchcock a Chicken
Simply place the chicken breast side down on a cutting board. Using kitchen shears, remove the backbone. Start by cutting from the neck end of the bird and make sure to cut through the ribs close to the spine. Open the rib cage and use a knife to score down the sternum. Allow the chicken to lay flat when you flip it over.
Top Tips For The Ultimate Latin Spatchcock Chicken
- Let the chicken sit at room temperature for at least 20 minutes before cooking.
- Use a paper towel to pat dry the chicken before seasoning.
- Use unsalted softened butter. If using salted butter, omit the salt.
- Cook the chicken until it reaches an internal temperature of 165 degrees F.
More Latin Recipes…
This sopa de salchichon is one of the most popular recipes on my blog at the moment. This Latin shredded chicken stew is another favorite.
Enjoy!
Latin Spatchcock Chicken
Equipment
- Kitchen Shears
Ingredients
- 5 lb whole chicken
- 1/2 cup unsalted butter, softened
- 2 tsp adobo
- 2 tsp oregano
- 1 tsp sazon
- 1 tsp cumin
- 4 garlic cloves, finely minced
- 1/2 lemon , juiced
- 1/2 orange, juiced
- 1 tsp salt, or to taste
- 1/4 tsp black pepper , or to taste
Instructions
- Preheat oven to 425 degrees F. Place the chicken breast side down on a cutting board. Using kitchen shears, remove the backbone. Start by cutting from the neck end of the bird and make sure to cut through the ribs close to the spine. Open the rib cage and use a knife to score down the sternum. Allow the chicken to lay flat when you flip it over.
- In a small bowl, combine the cumin, oregano, sazon, adobo, salt, and pepper.
- Add half of the spice mixture to the softened butter and mix well. Add the minced garlic, lemon juice, and orange juice to the butter mixture and mix until well combined.
- Place the chicken in a cast-iron skillet or an oven-safe dish. Spread the butter mixture all over the chicken and under the skin as well. Season the chicken all over with the remaining spices.
- Bake for 45-48 minutes or until the chicken reaches an internal temperature of 165 degrees F. Enjoy!
Notes
- Let the chicken sit at room temperature for at least 20 minutes before cooking.
- Use a paper towel to pat dry the chicken before seasoning.
- Use unsalted softened butter. If using salted butter, omit the salt.
- Cook the chicken until it reaches an internal temperature of 165 degrees F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
