The weather today feels officially like summer, so drop everything, fire up your grill, and barbecue this chicken! Brined with a Southwest-inspired dry rub and grilled to perfection, this is what you need this weekend!
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INGREDIENTS
For the chicken:
– 1 tbsp salt
– 1 tsp dried Mexican oregano, crushed
– 1 tsp chipotle powder
– 3/4 tsp cumin
– 1 tsp dried garlic granules
– 1 tsp baking soda
– 1 tbsp lime zest
– 3-5 lb chicken, spatchcocked
For the salsa:
– 1 14.5-oz can black beans, drained and rinsed
– 2 cups sweet corn, frozen and thawed
– 1 15-oz can fire-roasted tomatoes
– 1/2 cup chopped purple onion
– 2 tsp chipotle powder
Р2 tbsp pickled jalape̱o
– 1 tsp salt
– 1 tbsp lime zest
– 1 tbsp lime juice
– 1/2 cup chopped cilantro
INSTRUCTIONS
For the dry brine chicken:
In a small bowl, combine the salt, oregano, chipotle powder, cumin, dried garlic, and baking soda. Add the lime zest and work together with fingers until fragrant.
Remove the backbone of the chicken by cutting along each side of it with a sharp knife. Flatten chicken out, cracking the breastbone if needed. Separate skin from the meat, working fingers between the layers while being careful not to tear the skin.
Rub about 3/4 of the prepared brine mixture under the skin. Sprinkle the remaining rub over the top of the skin. Cover with plastic wrap and brine in the refrigerator for 2-8 hours.
When ready to grill, heat the grill to high. If using a gas grill, have one side on high heat and one on medium heat. Grill chicken skin-side down for 15 minutes. Turn over and continue grilling until the meat registers 160°F, 15-20 minutes. Remove and let rest for 15 minutes before cutting.
For the salsa:
In a large bowl, combine the drained and rinsed beans, sweet corn, tomatoes with the juices, onion, chipotle powder, pickled jalapeño, salt, lime zest, lime juice, and cilantro. Stir to combine and taste for seasoning. This can be made 8 hours ahead and stored in the refrigerator. Serve with the chicken and tortilla chips.
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