Roasted, Smoked & Glazed Chicken Recipe

Prep chicken

Preheat oven to 425°F (220°C). If using a grill/smoker, plan for indirect heat around 375–400°F (190–200°C) after initial roast. Pat the spatchcocked chicken dry with paper towels. Tuck wing tips under. Place on a rimmed baking sheet or large roasting pan fitted with a rack.

Season and rest

In a small bowl combine 3 tbs olive oil, smoked paprika, 1 tsp cumin, garlic powder, 2 tsp kosher salt and 1 tsp black pepper. Rub mixture evenly over skin and under the skin where possible. Let rest at room temperature for 20–30 minutes to take the chill off.

Initial roast

Place chicken in the preheated oven (or over indirect heat on grill with a foil tray of soaked wood chips set to smoke) breast side up. Roast for 25 minutes at 425°F to develop color and crisp skin.

Smoke / lower temperature and glaze

Reduce oven temperature to 375°F (190°C) or move to indirect grill heat. If using soaked wood chips, add them to the smoker box or coals now for a light smoke. In a small bowl whisk honey, apple cider vinegar, chopped chipotle (if using), and melted butter. Brush a generous layer of glaze over the chicken. Continue roasting for another 20–30 minutes, brushing glaze every 8–10 minutes, until an instant-read thermometer in the thickest part of the thigh registers 165°F (74°C) and juices run clear. Total cooking time will be about 45–55 minutes depending on size.

Rest and carve

Remove chicken from oven or grill and tent loosely with foil. Let rest 10–15 minutes to allow juices to redistribute. Carve into portions and transfer to a platter.

While the chicken roasts, combine cilantro, parsley, jalapeño (seeded if you prefer mild), garlic, lime juice, mayonnaise, Greek yogurt, olive oil, 3/4 tsp salt and 1/2 tsp black pepper in a blender or food processor. Blend until smooth but still bright green, scraping down the sides. Taste and adjust salt or lime. Transfer to a bowl and chill briefly. Reserve about 1/2 cup for serving and use the remainder to finish the couscous if desired.

Rehydrate couscous

Place couscous in a large heatproof bowl. Stir in hot stock and 1 tbs olive oil, cover tightly with plastic wrap or a plate and let sit 5–7 minutes until liquid is absorbed.

Fluff and season

Uncover and fluff couscous with a fork to separate grains. Stir in lemon juice, remaining 1 tbs olive oil, 1 tsp ground cumin and 1/4 tsp ground cinnamon to coat evenly.

Add mix-ins

Fold in golden raisins, toasted slivered almonds, diced cucumber, finely chopped red onion, chopped mint and parsley. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust lemon, salt or olive oil as needed. If the couscous seems dry, stir in 1–2 tbs warm water or extra olive oil.

Chill briefly

Let the salad sit at room temperature 10–15 minutes to allow flavors to meld, or chill up to 1 hour. Bring back to room temperature before serving if chilled.

Arrange couscous salad on a large platter or individual plates. Place carved chicken pieces alongside or on top. Drizzle reserved aji verde over chicken and couscous or serve on the side. Garnish with lemon wedges. Serve warm; pass additional glaze or sauce at the table.