Recipes and Cooking Mexican Spatchcock Chicken with Quinoa Salad Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 2, 2019 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Marinate Time: 2 hrs Roast Time: 1 hrs 15 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 3 pound whole roasting chicken 1 dried ancho chile pepper* 3 dried pasilla chile peppers* 1 teaspoon finely shredded orange peel ¼ cup orange juice 1 tablespoon red wine vinegar 4 cloves garlic, minced 1 teaspoon dried oregano, crushed 1 teaspoon salt ½ teaspoon ground cumin ¼ teaspoon ground cinnamon 1 14.5 ounce can chicken broth ½ cup dry white wine Quinoa Salad Quinoa Salad 1 ½ cup cooked quinoa 1 cup canned black beans, rinsed and drained ⅔ cup chopped fresh mango 1 jalapeño chile pepper, seeded and finely chopped* 2 tablespoon olive oil 2 tablespoon lime juice 1 tablespoon snipped fresh cilantro 1 teaspoon honey ¼ teaspoon salt Crumbled queso fresco (optional) Directions Place chicken, breast side down, on a cutting board. Starting from the neck end, use kitchen shears to make a lengthwise cut down one side of the backbone. Repeat the lengthwise cut on the opposite side of the backbone. Remove and discard the backbone. Turn chicken, skin side up, and press down between the breasts to break the breast bone. Flatten the chicken as much as possible with your hands. Use kitchen shears to remove the wing tips. In a large dry skillet toast peppers over medium heat about 1 minute or until fragrant and slightly darker. Remove peppers from skillet. Remove and discard seeds and stems, break or tear peppers into pieces. Place peppers in a medium bowl. Add enough boiling water to cover. Let stand 20 minutes; drain, reserving 2 tablespoons soaking liquid. For adobo mixture, in a blender or food processor combine drained peppers and reserved soaking liquid, orange peel, orange juice, vinegar, garlic, oregano, salt, cumin, and cinnamon. Cover and blend or process until smooth. Use your hands to loosen the skin over the breasts and thighs of the chicken. Rub adobo mixture under the skin, on top of the skin, and on the underside of the chicken. Place chicken in a resealable plastic storage bag set in a shallow dish. Seal and refrigerate for 2 to 24 hours. Preheat oven to 375°F. Remove chicken from bag and place on a rack in a shallow roasting pan. Add chicken broth and wine to the roasting pan. Roast chicken, uncovered, for 1-1/4 to 1-1/2 hours or until no longer pink (170°F in the thigh). Drain cooking juices from the roasting pan. Skim off fat. Serve chicken drizzled with cooking juices and Quinoa Salad. Quinoa Salad In a medium bowl combine quinoa, black beans, mango, jalapeño chile pepper, olive oil, lime juice, cilantro, honey and salt. Sprinkle with queso fresco, if desired. Makes about 3 cups *Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. *If desired, add jalapeño to the rack of the roasting pan and roast alongside the chicken for the last 30 minutes of roasting time, or until tender and lightly charred. *Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 776 Calories 44g Fat 39g Carbs 51g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 776 % Daily Value * Total Fat 44g 56% Saturated Fat 11g 55% Cholesterol 174mg 58% Sodium 1488mg 65% Total Carbohydrate 39g 14% Total Sugars 8g Protein 51g Vitamin C 30.1mg 151% Calcium 101mg 8% Iron 5.4mg 30% Potassium 856mg 18% Folate, total 68.5mcg Vitamin B-12 0.5mcg Vitamin B-6 1.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.