![]() ![]() Loosen the skin over the chicken's breasts and thighs by gently working your fingers between the skin and the flesh. Use the heel of your hands to press down firmly on the thickest part of the breast until the wishbone snaps. ![]() Open up the chicken, then turn it skin up. Using sturdy kitchen shears, cut along both sides of the backbone, from top to bottom remove and discard the backbone (or save to make broth). Place the chicken skin side up on a cutting board. ![]() This allows airflow so the fire does not extinguish during the covered cooking time. Just don't forget to open the grill vents, both on the bottom of the grill and on the lid, if you're using charcoal. The bird cooks in under an hour and is rich and complexly flavored, with smokiness from the grill. Ground sumac in the rub lends the chicken earthy, citrusy notes and, along with the paprika, a deep, brick-red hue. To save time, we shorten the long list of spices that make up the traditional rub by reaching for both curry powder and garam masala, two Indian seasoning blends that add up to about a dozen different spices. The flavoring for this dish, from our book "The New Rules," which rethinks familiar dishes to change the way you cook, is based on an Iraqi spice-rubbed chicken. Applying them under the skin helps them stay in place and have direct contact with the meat for more impactful flavor. That's because while chicken skin can be a good thing - it reduces moisture loss during cooking by drip and evaporation- it also can make it hard for seasoning and meat to meld. Second, we maximize the flavor of the spices by rubbing them under and over the skin. Iraqi spice-crusted grilled chicken served over warmed flatbread. ![]()
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