+
0 (0)

Mains

Chicken with Chimayo chile rub

Chicken with Chimayo chile rub
Genaro Molina / Los Angeles Times

BEFORE there was the stove, there was the rotisserie. And although there's no denying that progress has its advantages -- can you imagine spending a summer afternoon tending a live fire in your kitchen? -- there's no disputing that there ... Read more

Total time: 1 hour, 40 minutes | Serves 2 to 4
  • 3 tablespoons red chile powder, preferably Chimayo or other New Mexican
  • 1 tablespoon salt
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon thyme leaves
  • 1/4 teaspoon cumin seeds
  • 1/2 teaspoon powdered oregano
  • 1 (3 1/2- to 4-pound) chicken

Step 1In a spice grinder or small food processor, pound or process the chile powder, salt, garlic powder, thyme leaves, cumin seeds and oregano to a fine powder.

Step 2Start a fire with 10 pounds of charcoal. Skewer the chicken on the spit. Truss moderately tightly with cotton twine. Dust it liberally with the spicing mixture.

Step 3When the coals are covered in gray ash and the fire has settled to the point that you can hold your hand at skewer level for 3 to 4 seconds, begin roasting the chicken over indirect heat. It will take about 1 hour for the chicken to reach 160 degrees.

Step 4Remove the chicken to a platter and set aside for 10 minutes to finish cooking and to allow the juices to redistribute. Remove the chicken from the spit and cut into serving pieces. Serve immediately.


HAVE YOU TRIED


Broiled clams with herbed butter
Broiled clams with herbed butter

Gnocchi
Gnocchi

Hazelnut-chocolate Linzer cookies
Hazelnut-chocolate Linzer cookies

Sideways Sour
Sideways Sour

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Lawry's Carvery baked macaroni and cheese
Tuscan chicken stew
Cioppino
Baked Italian sausage ragu with polenta