Directions
- 1Soak the guajillo and ancho chilis in boiling water.
- 2Heat olive oil in a pan and sauté the diced shallots until softened.
- 3Add garlic and thyme to the pan and cook briefly.
- 4Stir in chipotle chilis, soy sauce, red wine vinegar, cumin, black pepper, honey, and lime juice.
- 5Add the soaked chilis to the pan and incorporate the mixture.
- 6Transfer the mixture to a blender and process until a smooth paste forms.
- 7Reserve 60 percent of the marinade for serving sauce; set aside the remaining portion for the chicken.
- 8Spatchcock the chicken by removing the spine and flattening it.
- 9Coat the chicken generously with the marinade and refrigerate.
- 10Sear the chicken in a hot pan, skin side down, pressing it down with a weighted object.
- 11Transfer the chicken to a 400-degree oven.
- 12Flip the chicken and continue baking until fully cooked, basting occasionally.
Ingredients
- 3 whole guajillo chili
- 3 whole ancho chili
- 1 whole chipotle chili
- 5 clove garlic, peeled
- 3 whole shallot, diced
- 2 1/2 tbsp soy sauce
- 2 tbsp red wine vinegar
- 2 whole lime, juiced
- 3/4 cup olive oil
- 10 sprig thyme
- 1 tbsp honey
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 whole chicken, spatchcocked
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