Chili Lime Spatchcock Chicken

I'm going to show you how to make this fantastically gorgeous chili lime reversed chicken with a little cilantro chimichurri that is just going to knock your socks off and I want to just say a big thank you to Typher for sponsoring this video. I'll be using their sink oven today so let me show you what it's all about and let me tell you a few of my favorite features. Now one of the things I really love about this oven is the ability for the oven itself to track your food's core temperature in real time and it shuts off automatically when your food reaches the perfect doneness so you don't need like manual checking, you don't need any extra wires, you don't have to worry about pairing, there's no extra setup, there's no second guessing, it's just precision built in and the thermometer right here once you take it off it kind of gives you all of your presets so that it makes it so that you don't even have to think about what temperature you need to set it to or anything. So you just choose what you're cooking, today of course we're cooking poultry, we want to reach a temperature of 165 so I'll just take my probe and I'll insert it into my chicken and once I put it into the oven after it's preheated it will automatically just take it to that temperature and once it reaches it the oven will turn itself off. That is my favorite feature because it will roast a perfect chicken every single solid time, I kid you not. And if you're still thinking about what to get for Mother's Day this is such a great option, the Typher sink oven is currently 10% off using my code laurakitchen, it's something she'll actually use and enjoy every day so make sure you check the link down below before the promo ends. And now that you know some of my very favorite features and why it will be on my back counter so if you'll see it from time to time you know why, let's get cooking because you're going to want to make this chicken this evening. We're going to get started on making the flavorful butter that we are going to stuff underneath the chicken like between the skin and the breast just to give it flavor and to give it lots of moisture, it's going to start off with some unsalted butter, you can use salted, I always like to use unsalted because I like to control the salt, but just make sure that it's at room temperature so that you can get it to spread nice and even, you're going to add a good pinch of salt and some freshly ground black pepper, and now to this I am going to add some chili powder, this is pretty good ancho chili powder so it's not only going to give you heat but it's going you a little smokiness which I really like and a little granulated garlic because I love the flavor, it's kind of like a flavor boost and then along with that we are going to hit it with did you see that? I thought it could get away from me, it cannot, we're going to hit it with a clove of garlic, it's really two, these are just so massive, I'm going to do one and then I'm going to zest a whole lime in here as well, add in a little bit of the lime juice, now these limes I've got to tell you, they were not very juicy but you don't need a lot, you need a little bit more for later when we kind of make sort of a makeshift little cilantro lime chimichurri to spoon over the top, it's phenomenal and gorgeous, you will love it, just make sure you take your time and just get this all really well mixed, you want to make sure that butter is perfectly blended with the chili and the lime and the garlic, butter is good, set it aside, let's talk chicken, I've got a 4.5 pound chicken here, now I'm going to spatchcock this, although you could roast it whole, I find it a little bit easier to serve when you spatchcock it and all that means is that you're going to take the backbone out and I just want to make sure that you do this safely which you just use really good sharp kitchen shears or kitchen scissors and you go right back and it kind of tells you where the opening is to cut that backbone and just do it carefully and gently and listen to me, don't you dare throw this out because guess what, this makes for a fantastic base for your chicken stock, your chicken soup, just put it in the freezer if you don't plan on cooking with it right now because you don't want to waste a single thing, so you see how easy that was to go on one side, it kind of just literally told me where to go, you can always come back here and always loosen anything up that you have to and I'm going to do the same thing on the other side. Once you have the breastbone cut, you're going to flip this around, you can also just cut off any fat pieces that you want and then you just need to kind of break this part up, you can just do it with your hands or you can use your body weight, you kind of press down on it, you see how it's nice and flat like that? That is exactly what we want, that is gorgeous. Now this is going to go on the little roasting pan that you get in your oven, I'm just going to get my hands washed really quickly so we don't cross contaminate and then we'll move forward because you know, not pretty. Now you know you must always pat your poultry dry because otherwise you're not going to get a really gorgeous skin, now this is the part where it's very crucial that you just are gentle with it because you need to take this flavorful butter and you're going to need to sort of stick it underneath the skin as best you can right here, imagine we were doing a turkey, okay? And you know we do this for turkey every single year, you see how I'm spreading it with a spoon? And what that's doing is just sort of spreads it out underneath and it allows to sort of cover the entire breast area which it keeps it really nice and moist, it's going to be really flavorful, really tender, really gorgeous, really delicious, and your breast meat will not dry out, just be very careful because you don't really want to puncture it, you just want to create an opening and it's much easier to do it with a spoon because then your hands don't get all dirty but you see how it kind of just spreads up there? Beautiful! Now you're just going to very evenly do the same thing to the thighs because we want nice, even, equal flavor. With whatever is left over you just sort of spread it on the top, don't be too precious about it because we're going to season this and we're going to add some olive oil to this so that we can ensure a really gorgeous, crispy, brown skin and I'm just going to go wash my hands once more so I can grab some salt and my olive oil. A little bit of olive oil on the very top, we want a gorgeous golden crust and a little bit of salt, a little bit of pepper, this is the only chance you have to season the outside of your chicken which is really important, the inside is flavored with all of that butter that already has the salt and the spices and the lime and the garlic and it's fantastic. Now let me show you how easy it is to set this oven up to roast my chicken, now what you have to know about me is I am the pickiest person on planet earth, if something does not catch my attention it makes me like it thrills me from the very beginning like I move on and when I tell you that the Diaper Sink Oven is one of its kind you're going to have to believe me and this is a feature that totally sold me, I want my chicken to be perfectly roasted to 165 degrees Fahrenheit and the thing I love about this is once I remove the thermometer it's going to immediately light up with my presets, okay? I can pick if I'm doing a roast like a beef, I can choose beef, I can choose fish, pork, whatever, I of course chose poultry, it already tells me the target temperature is 165 degrees, currently my thermometer is reading at 75 because it's not inserted into the chicken quite yet but that temperature will drop, all I have to do at that point is just preheat it and once it beeps I put my chicken in and it does the work for me, I don't have to put a timer on, once the internal temperature reaches 165 it's going to turn itself off, perfect chicken every single time, I have not had to do anything to it, I literally took it out of the box, I turned it on, everything was preset, it is phenomenal, I love that because I love ease, you already know that about me, it's important that you insert your thermometer in the thickest part of your chicken, for me the thickest part is right over here, so you see how the breast is quite big, you want to go halfway through making sure you do not hit a bone, you go halfway through and I want you to just look at, I want you to look at the temperature, immediately drop to 52 degrees, that's the internal temperature of my chicken which is amazing and once you put it into the after it preheats, it's going to roast perfectly without any effort from you, I'm going to wash my hands and then I'm going to preheat, now the great thing about the built-in wireless thermometer is that it features five internal meat sensors for plus or minus five degree Fahrenheit and it is NIST verified accuracy, all you do is just simply pick your protein with either your beef, fish, pork, lamb or poultry and you just use the preset from rare to well done and you can customize it to your very own liking, you can also just download their app and you can sync your oven to your app and then you can monitor the cooking, how much longer it needs and whatnot without you having to be in the actual same room as the oven which is so nice especially if you've got little ones and you're constantly running around and you're doing a lot of things before you are ready to put dinner on the table, I love that, you can also use their app for like food inspo, there's a it doesn't take a ton of effort and you know I love that, another important note which I love is that all of the accessories that come with your SYNC oven are all dishwasher safe which you know I love that, it does come with your basket which you can literally air fry up to two pounds of wings and I love that and then you've got just your basic rack and of course your roasting pan which currently has my chicken on it. Oven beeped which means it's preheated, I'm going to go ahead and slide it right in and once the internal temperature of that chicken reaches 165 degrees it will automatically turn itself off and the chicken will be done. While the chicken roasts we're going to make sort of a makeshift cilantro sort of a chimichurri situation if you could just smell the incredible aroma that's coming from that chicken you can understand why I am at loss for words and I wanted to mention too one of the things I really love about the Teiffer SYNC oven is the ability to roast and cook and bake so many different things, you can do a whole like six pound chicken in there, like a roast, a 12-inch pizza, you could do a full two pound wing a pound of wings in there which is amazing because the basket is quite nice and large, you could bake cookies in there, you could keep things, you could do you know use the broil function you name it and I for as long as I can remember even as a child we've always had a counter like counter oven is what we would call it just because if you are someone like me who has kids and it's constantly always putting things in and out of the oven for snacks and you know early dinners and whatnot nine times out of ten I do not turn on my big oven, I like a countertop oven because I just like cook things so much faster like this oven in particular even roasts my chicken like 30% faster than a regular oven so I love that because it means that dinner will get done that much sooner I'm going to very finely mince a shallot I also added the small cloves of garlic I'm also going to add a little bit of heat I'm using some Calabrian chili but you guys you can literally just use a jalapeno a pinch of hot pepper flakes like whatever you have that's nice and handy nice and easy you need some limes I have a few here only because these limes as I told you earlier not very juicy they are not giving what they need to give they're not giving juiciness but we are going to make do you need a few tablespoons because you want this to be really nice and limey so I'm just going to sit here for the next few seconds or a few minutes however long it takes and you know get these working pinch of salt olive oil not extra virgin just regular olive oil the reason we don't add extra virgin is because extra virgin is quite strong and it has its place just not here I want to really taste the lime I want to really taste the cilantro and if I were to add extra virgin it would overpower I'm going to add a little bit more I wanted just a tiny bit more runny you could also do this with like vinegar and lemon if you wanted to just play around this is fantastic on roast chicken roast fish you can even top it on like skewers if you will delicious so I'm going to just go ahead and set this aside once the chicken is ready I'll let it rest then we'll carve and then we'll eat. Chicken is a perfectly gorgeous brown I mean look at that beautiful crispy skin now I did tend to once I hit about 120 I tended it so that I wouldn't get too too brown it's perfect as you can see you reach temperature shut itself off and now like I do with any other cut of meat or roast or whatnot it is imperative that you let this rest for a good 10 to 15 minutes before we even think about slicing into this which we're not we're just going to plate it onto a beautiful platter but I'm just going to let this rest and then we'll plate it up and it's done. Look at the most perfect juicy chicken I'm going to put that on a bed of sliced limes just because I feel like looks nice do you know what I mean look at that you can definitely cut it into portions if you want to I think when you serve a big cut like this to the table it's always so gorgeous now I like a little drizzle a little gloss of this beautiful sauce directly over the top then make sure you are serving the rest on the table look at how absolutely sensational that is that is perfect listen everyone loves a roast chicken okay I'm just going to take the tiniest little sliver just so that I don't destroy it before I have a chance to take a beautiful thumbnail for you I'm just going to take a piece of that and I want some of that gorgeous skin I'm going to just do a little chimichurri over the top because you know how I do I like things saucy it is absolutely divine melts in your mouth absolutely perfectly cooked stellar absolutely stellar check the description box down below recipe info all the things I hope you've enjoyed spending time with me and I will see you in the next one bye