Recipe from Josef Centeno and Betty Hallock
Adapted by Alexa Weibel
- Total Time
- 1½ hours, plus resting
- Rating
- 4(327)
- Notes
- Read community notes
In his cookbook “Amá: A Modern Tex-Mex Kitchen” (Chronicle Books, 2019), the chef Josef Centeno experiments with the Tex-Mex cuisine he grew up eating in San Antonio. Barbecue chicken played a significant role, and he reinterpreted those flavors with a chile paste-rubbed chicken that gets basted with hot sauce as it roasts. This simplified version requires less work and comes together with pantry staples. Slip a few pats of butter under the skin (this ensures the meat stays moist), toss together a dry rub made with chile powder, cumin and onion powder, then rub it all over the chicken. Pop it into the oven and baste with a combination of hot sauce and melted butter every 10 minutes. The crunchy kale salad pairs well with the tangy, buttery chicken. A pile of rice or beans would round out the meal. —Alexa Weibel
or to save this recipe.
Print Options
Advertisem*nt
Ingredients
Yield:4 to 6 servings
- 1(4- to 4½-pound) whole chicken
- 8tablespoons unsalted butter (1 stick), chilled
- Kosher salt and black pepper
- ¾ to 1teaspoon ground chipotle or chile powder
- ¾teaspoon ground cumin
- ½teaspoon onion powder
- ½lemon, cut into 2 wedges
- ⅓cup vinegar-based arbol hot sauce, such as Cholula or Crystal
- ¼cup extra-virgin olive oil
- 1½teaspoons lime zest, plus 5 teaspoons lime juice (from 2 limes)
- 2teaspoons dried oregano (preferably Mexican oregano)
- 1small garlic clove, finely grated
- ¼teaspoon black pepper
- Pinch of fine sea salt
- ¾pound green cabbage (about ½ head), thinly sliced and chopped (about 4 cups)
- 6ounces Tuscan kale, stemmed, cut into thin ribbons
- ½cup finely chopped fresh cilantro, mint or parsley, or a combination
For the Chicken
For the Vinaigrette
For the Cabbage and Kale Slaw
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
721 calories; 58 grams fat; 20 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 9 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 43 grams protein; 1075 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Heat the oven to 400 degrees. Pat the chicken dry using paper towels. Cut 5 tablespoons butter into thin slices, reserving the remaining 3 tablespoons. Season the cavity of the chicken generously with salt and pepper. Working with your fingers, carefully loosen the skin of the chicken by sliding your fingers between the skin and the meat. Slide the sliced butter between the skin and the breast and thigh meat, evenly distributing the pieces over the chicken. In a small bowl, toss the ground chipotle, cumin and onion powder, 1 teaspoon salt and 1 teaspoon pepper. Rub the mixture all over the chicken. Stuff the cavity with the lemon wedges.
Step
2
Tuck the wings behind the back of the chicken, crisscross the legs at the ankles and tie the legs together tightly using kitchen twine. Transfer the chicken, breast-side up, to the rack of a roasting pan and roast until the skin is crisp and lightly browned, 15 to 20 minutes. Lower the heat to 350 degrees and roast another 30 minutes.
Step
3
Meanwhile, melt the remaining 3 tablespoons butter with the hot sauce in a small saucepan over medium heat. Set aside 2 tablespoons hot sauce mixture, for finishing the chicken. After the chicken has roasted for 30 minutes at 350 degrees, working in three or four batches, brush the baste all over the top and sides of the chicken every 10 minutes until the chicken reaches 165 degrees, 30 to 40 minutes more. Make sure to cook until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees and the juices run clear. Remove the chicken from the oven, brush with the reserved 2 tablespoons hot sauce mixture, and let rest for 15 minutes.
Step
4
While the chicken rests, prepare the cabbage and kale slaw: Add the vinaigrette ingredients to a small jar and shake to combine. Set aside. Toss the cabbage, kale and herbs in a large bowl with the vinaigrette; season to taste with salt and pepper. Carve the chicken, breaking it down to eight pieces or slicing as desired, transfer to a platter and drizzle with any juices from the roasting pan. Serve immediately with slaw.
Ratings
4
out of 5
327
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
David
I like the editor's questions about the ingredients for the kale slaw, but perhaps they weren't meant to be there? 😉
Emma
Cooking for one so followed this recipe just using chicken thighs and adjusted cooking times - delicious!
Nick at Nite
I spatchco*cked the chicken and cooked at 400 for about 50 minutes, which made serving much easier and cut down on the cooking time. The lemon, which I cut in half, propped up the chicken in the pan. In my haste I forgot to add cumin, chipotle, and onion powder. A happy accident? I served with warmed naan and bleu cheese dressing after I brushed the chicken with some pan juices along with a little extra cholula and butter sauce My guests licked their plates clean. Fresh oregano won the slaw.
RB
Don't skip the kale slaw! It's simple, tangy and excellent. I'll remake that frequently. Re: the chicken, I used Frank's hot sauce (it's what we had), so the result was like one giant, juicy buffalo wing thanks, butter). My oven must be junk because 350 degrees will yield roast chicken in about 4-5 hours, so I kept the temp at 400 with good results. In addition to the slaw, I served it with homemade oven fries and blue cheese dressing on the side. Delicious!
Megan
Made exactly as the recipe stated and it was delicious. Recommend dressing the slaw a little in advance to give the harder foliage some time to marinate.
AnneL
Very tasty. I spatchco*cked the chicken and roasted at 400 degrees, basted only once and I added sliced scallions to the slaw. But very good tastes. Served with roasted sweet potatoes
Paula J.
I would welcome suggestions for good butter substitutes, other than pareve (non-dairy) margarine. Possibly butter-flavored Crisco or coconut oil? Or should I just not try to make this?!
Mark
Cooked this on a charcoal grill: indirect heat, water-filled drip pan, and hickory chips on the coals. Used wing sauce rather than hot sauce; otherwise followed recipe. Wow.
Margaret H.
Cooked as written, except I did an overnight dry brine, adding 3/4 teaspoon of salt per pound of chicken, together with the dry spices. Also no butter on the bird, though I basted with the butter-hit sauce mix as directed. Chicken was not dry and was really flavorful. Super, super yummy, good kick of flavor without being overwhelming. Served the chicken over the slaw, greens-bowl style, topped with roasted zucchini and roasted sweet potatoes.
Bookworm
Made this for the first time last night. Thought it was very good. 18 year old loved it and said this recipe was a keeper. 14 year old liked the flavor but too much heat for him. Made exactly as written however local markets had no chickens less than over 5 lbs so took longer to roast. After reading some reviews, I may need to learn how to spatchco*ck a chicken.
AnneL
Very tasty. I spatchco*cked the chicken and roasted at 400 degrees, basted only once and I added sliced scallions to the slaw. But very good tastes. Served with roasted sweet potatoes
Clara
I make roast chicken often,and I found this recipe especially delicious. A lot of flavor and you don’t have to plan ahead to marinate, brine, etc. The butter under the skin keeps the bird very moist, so I recommend keeping it in the oven about 5 minutes longer then you think you should to ensure doneness. I also recommend dousing the bird in salt in pepper as soon as you start preparing it, rather than mixing the salt and pepper in with the dry rub. I can’t wait to make this again'!
becca
Kale slaw was great, might try some honey to cut next time as suggested by other reviewers. Made chicken in air fryer with same spices but avocado oil instead of butter but still started basting with crystal and butter after half the time, turned out great!
stacy
Absolutely delicious! Took others advice and added a bit of sugar to the dressing for balance.
Mark
Cooked this on a charcoal grill: indirect heat, water-filled drip pan, and hickory chips on the coals. Used wing sauce rather than hot sauce; otherwise followed recipe. Wow.
Mark
Have made this twice. Used Frank's Wing Sauce 2nd time to tone down the heat. Basted with pan juices every time I basted with sauce. Chicken was moist and delicious.
Jessica
Kale slaw was great! Even my kids gobbled it down! Added about 2 tablespoons honey to sweeten it up a bit.
dennis
Found the slaw was too tangy, so added two tablespoons of honey with excellent results. Also, 5 tbls of butter was unnecessary, 4 was plenty for a 5.5 lb. chicken. After you make the hot sauce with remaining 4 tbl. butter, siphon 1/2 of the sauce from the pot and inject it under the skin with the butter. Otherwise the only hot sauce flavor is on the outer skin. Use the rest of the hot sauce to baste the chicken per recipe.
lec
excellent
LalaK
This was delicious!! Next time I might add blue cheese to slaw but it was great as is.
Kerry
I did a whole turkey once using earth balance instead of butter. Didn't burn at all & turned out great. Might work instead of butter?
hotcakes44
Any suggestions on how to make this with chicken breasts only?
Emma
Cooking for one so followed this recipe just using chicken thighs and adjusted cooking times - delicious!
Private notes are only visible to you.
