Suya-Spiced Spatchcocked Roasted Chicken

Ingredients

• 1 whole chicken (About 4 pounds; backbone removed and chicken flattened (spatchcocked))
• 0.5 cup roasted unsalted peanuts (Finely grind in a food processor, but leave some small pieces; do not process into a paste)
• 4 tbsp unsalted butter (Softened; divided between the meat beneath the skin and the outside of the chicken)
• 2 tbsp hot paprika
• 1 tbsp light brown sugar (Packed)
• 2 cloves garlic (Finely grated or minced)
• 1 tbsp fresh ginger (Finely grated)
• 2 tsp kosher salt (Plus additional salt for seasoning the chicken as needed)
• 1 tsp ground black pepper

Steps

1. 1

   Heat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet. Pat the chicken thoroughly dry with paper towels; dry skin browns more effectively.

2. 2

   Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone and remove it. Turn the chicken breast-side up, then press firmly on the breastbone until it cracks and the bird lies flat. Tuck the wing tips behind the breasts if desired.

3. 3

   In a food processor, pulse the peanuts until finely ground but still visibly granular. Stop before they become a smooth or paste-like mixture.

4. 4

   In a bowl, combine the ground peanuts, hot paprika, brown sugar, garlic, ginger, kosher salt, and black pepper.

5. 5

   Add the softened butter to the spice mixture and mash or stir until a spreadable paste forms. The mixture should hold together but remain textured rather than smooth.

6. 6

   Gently loosen the skin over the chicken breasts and thighs with your fingers, taking care not to tear it. Spread some of the peanut-butter mixture directly over the meat beneath the skin.

7. 7

   Rub the remaining seasoning mixture evenly over the outside of the chicken, covering the breasts, thighs, legs, and wings. Arrange the chicken skin-side up on the prepared rack and tuck the legs into a natural position.

8. 8

   Roast until the skin is deeply browned and crisp and the thickest part of the breast reaches 160°F (71°C) or the thickest part of the thigh reaches 175°F (80°C), about 55 to 70 minutes. Rotate the baking sheet halfway through if the chicken is browning unevenly.

9. 9

   Transfer the chicken to a carving board and let it rest for about 10 minutes so the juices redistribute and the skin remains crisp.

10. 10

    Carve the chicken into serving pieces and serve warm, spooning any juices from the board over the meat.

Notes

The source excerpt confirms the suya-style rub and the technique of spreading the butter-based mixture both under and over the skin, but the full member-only ingredient list and directions were not visible. Quantities and some cooking details are therefore reconstructed estimates. Do not over-process the peanuts: small pieces add texture and make the mixture easier to spread.

Nutrition per serving

• main
• roasted
• West African-inspired
• spatchcocked
• gluten-free
• high-protein
• holiday
• family dinner