A homemade harissa paste keeps this chicken flavorful and tender.
Give it a good 24-hour marinade for the best results.
Ciara Kehoe / Simply Recipes
Spatchcocking a chicken simply means flattening it out by removing the backbone.
Ciara Kehoe / Simply Recipes
Harissa: Spicy and Delicious
Harissa is a fragrant spicy chili paste from North Africa.
The jot down of chili and how much of it you add is up to you.
In this recipe, I use dried chiles de arbol, which makes it pretty spicy.
Ciara Kehoe / Simply Recipes
Homemade harissa, compared to store-bought, is a lot punchier.
It also freezes really well if you wanted to make a double batch and freeze half for another day.
you could of course use ready-made harissa.
Ciara Kehoe / Simply Recipes
How to Set Up the Grill for Smoking
In this recipe, the chicken is smoked.
Charcoal itself doesnt produce smoke so youll need to add wood.
On a gas grill, rest a chunk or two of wood over the lit burners.
Ciara Kehoe / Simply Recipes
Thats why I prefer bigger wood chunksdont soak them in water.
What species of wood you use is a personal preference.
By the time you marinate the chicken with the harissa, the smoke is just one layer of flavor.
Ciara Kehoe / Simply Recipes
I dont believe you will be able to taste the difference between apple, oak, or pecan.
Is Your Chicken Perfectly Cooked?
I always use myThermapentemperature probeit gives me 100% confidence the chicken is perfectly cooked through.
Ciara Kehoe / Simply Recipes
If you dont have the extra time, even marinating it for a couple of hours would be advantageous.
Set the bowl aside for 30 minutes to allow the chiles to rehydrate.
If you have a gas stove, set a burner to high heat.
Ciara Kehoe / Simply Recipes
Use a pair of tongs to place a bell pepper directly on the flame.
it’s possible for you to use two burners, one for each pepper.
For both methods, turn them as the skin blackens until fully charred all around.
Ciara Kehoe / Simply Recipes
Once cool enough to handle, use your hands to peel off the blackened skin and remove the seeds.
Roughly chop the peppers and transfer them into a food processor.
In a small skillet set over medium heat, add the caraway and cumin seeds.
Ciara Kehoe / Simply Recipes
Toast, stirring frequently, until they turn a light golden brown and are fragrant, about 2 minutes.
Grind the toasted seeds in a spice grinder, blender, or with a mortar and pestle.
Then, transfer them into the food processor.
Ciara Kehoe / Simply Recipes
They dont have to be finely ground.
Its okay if its a little coarse.
you’ve got the option to discard the chile soaking liquid.
Ciara Kehoe / Simply Recipes
Blitz the mixture until smooth like a puree.
Youll have about 1 cup of harissa paste.
Dont have a food processor?
Ciara Kehoe / Simply Recipes
You will use the remaining harissa to marinate the chicken.
Harissa keeps in the fridge, covered, for a good week.
Rest the chicken breast side up on a cutting board.
Ciara Kehoe / Simply Recipes
Youll be cutting through the skin and meat down to the bones.
Flip the bird breast side down and use large kitchen scissors to cut down each side of the backbone.
You will be cutting through the rib bones, not the backbone itself.
Ciara Kehoe / Simply Recipes
Remove and discard the backbone, or perhaps save it forstock.
Use your hands to open up the bird slightly, then turn it breast side up again.
Use the palm of your hand and your body weight to press it down firmly over the breastbone.
Ciara Kehoe / Simply Recipes
The aim is to flatten the bird so it cooks in a single layer.
Spoon the harissa reserved to marinate the chicken onto the bird.
Use your hands to rub it all over and into the slashes and crevices for maximum flavor.
Slide it into the fridge to marinate for a minimum of 2 hours, but I recommend 24 hours.
The chicken will cook in the center over the burner thats off.
For a two-burner grill, light just one set to medium heat.
The chicken will cook over the burner thats off.
Take the marinated chicken out of the fridge.
No need to wait to get it to room temperature.
Place it breast side up on the grill.
There shouldnt be any lit coals or burners turned on right beneath it.
Shut the lid to trap in smoke and cook for about 1 1/2 hours.
Bring a large pot of water to a boil over high heat with 1 tablespoon salt.
Once boiling, add the carrots and cook for 5 minutes.
Drain well into a colander set in the sink.
After 1 1/2 hours, check the internal temperature of the chicken with a thermometer.
It should be about 160F when probed in a few places.
Use tongs to flip it breast side down and keep cooking until the internal temperature is at least 165F.
Probe the chicken in a few places, say once on each leg and once on each breast.
Poke the probe deep into the meat but avoid touching a bone or you will get a false reading.
Transfer the carrots onto a large serving platter.
Place the chicken on top, sprinkle it with cilantro, and serve with the reserved harissa.
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