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Chicken with Chimayo chile rub

Time 1 hour 40 minutes
Yields Serves 2 to 4
Chicken with Chimayo chile rub
1

In a spice grinder or small food processor, pound or process the chile powder, salt, garlic powder, thyme leaves, cumin seeds and oregano to a fine powder.

2

Start a fire with 10 pounds of charcoal. Skewer the chicken on the spit. Truss moderately tightly with cotton twine. Dust it liberally with the spicing mixture.

3

When the coals are covered in gray ash and the fire has settled to the point that you can hold your hand at skewer level for 3 to 4 seconds, begin roasting the chicken over indirect heat. It will take about 1 hour for the chicken to reach 160 degrees.

4

Remove the chicken to a platter and set aside for 10 minutes to finish cooking and to allow the juices to redistribute. Remove the chicken from the spit and cut into serving pieces. Serve immediately.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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