Description
Farm-raised, pasture-grown chickens have a richer, more “chickeny” flavor than those you buy in a grocery store. North Tabor Farm pasture raises all of its chickens, and the birds’ consumption of insects, grass, and weeds is good for their health as well as their flavor. The farm’s meat chickens practically fly out of the freezer: last year, they raised 1,500 and sold them all, so this year they will raise more. The recipe below showcases the flavor of a pasture-raised bird, enhancing it with a green sauce made largely from farm-grown herbs.
Ingredients
The Chicken
- 6 garlic cloves, finely grated or minced
- 3 Tbsps soy sauce
- 1 Tbsp chili paste (Sriracha or sambal)
- 1 Tbsp lime juice
- 1 tsp chili powder
- 1 tsp Dijon mustard
- 1 tsp ground cumin
- 1 tsp black pepper
- 1/2‒1 tsp sea salt
- 1 (3 1/2‒4 1/2 pound) chicken, spatchcocked (See note)
- Olive oil, as needed
The Sauce
- 1 cup cilantro, leaves and stems
- 2‒4 jalapeños, seeded and roughly chopped
- 1/4 cup feta cheese (optional, or substitute 1 Tbsp of nutritional yeast)
- 1 garlic clove, peeled
- 1 1/2 Tbsps lime juice
- Small handful of roughly chopped fresh oregano or basil (use a smaller quantity of dried if you do not have fresh)
- Sea salt to taste
- 1/2 tsp Dijon mustard
- 1/2 tsp chili paste
- 1/2 tsp honey
- 1/2 tsp ground cumin
- 1/2 cup olive oil
- Lime wedges for garnish
Instructions
- For the marinade: In a large bowl or 8 x 12-inch pan, whisk together the garlic, soy sauce, chili paste, lime juice, chili powder, mustard, cumin, pepper, and salt.
- Add the spatchcocked chicken, turning to coat it all over with marinade. Cover and refrigerate for at least 2 hours and up to 12 hours.
- Heat the oven to 450℉. Remove the chicken from the marinade and pat it dry with paper towels. Arrange the chicken skin side up on a rimmed baking sheet, and drizzle it with oil.
- Roast the chicken until the skin is crispy and the meat is cooked through, 35 minutes to 1 hour, depending on the size of the chicken.
- Make the sauce while the chicken is roasting. In a food processor, blend the cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, chili paste, honey, and cumin until smooth. While the motor is running, drizzle in the olive oil until emulsified. Taste, and adjust seasonings as needed.
- Carve the chicken and serve with the sauce and lime wedges on the side.
Notes
“Spatchcoking” a chicken (or other poultry bird) is the same thing as butterflying it. It involves removing the backbone so the whole bird can lie flat, with the breasts in the center.