Here’s a bold, fire-kissed chicken recipe that draws smoky inspiration from Spanish tapas and backyard barbecue vibes. Spatchcocked for even grilling and slathered in a smoky, tangy, deep-red salsa brava infused with chipotle heat—this bird is anything but basic.
Chipotle Salsa Brava Grilled Whole Chicken
Ingredients
- 1 whole chicken backbone removed (spatchcocked) *see instructions for steps to spatchcock a whole chicken
For the Chipotle Bravas Sauce
- 2 tbsp olive oil
- 1 yellow onion medium peeled and finely diced (about 1 cup)
- 1 chipotle pepper in adobo finely chopped use 2 for more heat
- 4 garlic cloves finely minced
- 1 tbsp smoked paprika
- 1 tbsp tomato paste
- 1 cup tomato sauce
- 2 cups chicken stock
- 2 tsp sherry vinegar
- Coarse salt and freshly cracked pepper to taste
Instructions
Make the Bravas Sauce
- Heat a large saucepan over medium heat and swirl in the olive oil. Once shimmering, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion softens and turns translucent—about 8 minutes. You’re looking for gentle sweetness, not browning.
- Add in the garlic and chipotle pepper, and stir until the kitchen starts to smell like a smoky tapas bar—about 1 minute. Sprinkle in the smoked paprika and dollop in the tomato paste. Stir and let everything sizzle together for another minute, waking up the paprika and deepening the tomato's richness.
- Pour in the tomato sauce and chicken stock, then stir well to combine. Bring the sauce to a simmer and let it bubble gently for 20–25 minutes, uncovered, until it thickens slightly. The color should deepen into a gorgeous rust-red, and it should smell like a mix of campfire, slow-cooked tomatoes, and just a whisper of vinegar tang.
- Finish with the sherry vinegar and season generously with salt and pepper. Taste and adjust—you want a balance of smoky, tangy, savory, and just a touch of heat.
- Once cooled slightly, blend until smooth for a silky texture, or leave it slightly chunky if rustic is more your vibe.
Spatchcock the Chicken
- You’ll need a clean cutting board with a good grip (so the bird doesn’t slide), a pair of sharp kitchen shears, and some paper towels. Optional: a small paring knife for cleanup.
- Remove the chicken from its packaging and pat it dry all over with paper towels. A dry surface makes handling much easier and less slippery.
- Place the chicken breast-side down so the backbone is facing up and the legs are pointing toward you. You’ll see a thin strip of bone running down the middle—this is what you’ll be removing.
- With your kitchen shears, start cutting along one side of the backbone, right next to the bone. You’ll feel a bit of crunch as you go through ribs—that’s normal. Keep your cuts close to the bone to avoid too much meat loss.
- Repeat on the opposite side to fully remove the backbone. You can save it for stock or toss it—up to you.
- Flip the bird over so it’s breast-side up. Place the heel of your palm on the center of the breastbone and press down firmly until you hear a satisfying crack—that’s the breastbone breaking, allowing the bird to lay flat.
- You can snip off any excess fat or wobbly bits of skin, especially near the neck or tail. Some folks also make a small slit in the cartilage near the bottom of the breastbone to tuck the legs in neatly.
Grill the Chicken
- Preheat your grill to medium-high heat (about 400°F), and oil the grates to prevent sticking. While it heats, pat the spatchcocked chicken dry with paper towels and coat it generously all over with the bravas sauce. Reserve some for more basting and serving.
- Place the chicken breast-side down on the grill so the bones are facing up and close the lid. Cook for 20 minutes or until you're happy with the grill marks.
- Flip carefully so the breast is up. Baste generously again with the bravas sauce and grill for another 15–20 minutes, flipping once or twice more and basting each time. The skin should blister and caramelize in places, taking on an irresistible charred edge.
- Cook until a thermometer inserted into the thickest part of the thigh reads 165°F. Let the bird rest for 10 minutes off the heat before carving.
To Serve
- Carve the chicken into pieces and drizzle generously with extra chipotle bravas sauce. Serve with grilled bread, roasted potatoes, or even a curry-infused herbed pearl couscous.
- Optional but strongly encouraged: squeeze a little lemon over the top before serving for a fresh hit of acid that wakes everything up.
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