Spatchcock Mexican Style Chicken


Cornish Spatchcock Chicken Mexican Style

The perfect mid week after school dinner or lazy weekend super with friends.

This Mexican spiced whole free range Cornish chicken dish with fresh, zingy coleslaw, will serve 6 and leave you with leftovers!


Takes 1 hour 30 minutes

Preheat your oven to 200⁰c

To make this recipe you will need:

The Mexican Spice Rub:

  • 3 tablespoons natural yogurt
  • ½ teaspoons chilli flakes
  • ½ ground cinnamon
  • 1 tsp oregano
  • 2 tsp dried cumin
  • 1 tsp smoked sweet paprika
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 tsp dried coriander

Cornish Coleslaw:

  • 3 carrots grated (box grater or food processer)
  • 1/4 cabbage (shredded finely)
  • ¼ white onion (cut into thin slices)
  • 2 tsbs of natural yogurt
  • 1-3 tsbs of mayonnaise depending on how creamy you like it
  • 1 cap of apple cider or white wine vinegar
  • A squeeze of lime
  • salt, pepper

And here’s how to do it…

  1. Locate the back bone.
  2. Using sharp kitchen scissors cut along both sides of the back bone as close as you can get.
  3. Once this is removed store it in the freezer in a container or bag to use in stocks.
  4. Now locate the breastbone, between the rib cage.
  5. Just lightly push your knife between the underside of the breasts and youll feel the chicken open slightly.
  6. Thats it youve spatchcocked your chicken it should lie nice and flat ready for the spice rub.
  7. In a large oven tray, scatter potato wedges, large wedges of peppers, and quarters of onion.
  8. Generously season with salt, pepper, oregano, and olive oil and toss together using your hands until everything is equally coated.
  9. Now lie your chicken under side up and spoon on your yogurt and all the spices.
  10. Use the spoon to slightly combine the spices, then use your hands to massage the spiced yogurt all the way over the underside then upper side of the chicken.
  11. Once the chicken is thoroughly coated, and the chicken is now lying top side up, place the tray into the oven and cook for 1.20 hour, or until the thigh and leg juices run clear.
  12. Set the chicken aside to rest under some foil  and put the potatoes back into the oven after turning, until golden and cooked through.
  13. While the chicken is cooking you can start on the coleslaw
  14. Combine all of the ingredients, season to taste (you may want to add some more salt or lime or mayo)

To serve

Serve the chicken up on a board with forks to pull apart.

The slaw in a bowl, the potatoes and peppers in the pan with the juices.

This is great with a green salad & corn on the cobs or even corn tortilla wraps to load up too, make it your own and enjoy x 


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