Flat Chicken from Tulum

[astalvey]

A group of us just returned from Akumal/Tulum and fell in love with what we call "flat chicken" that you buy on the streets in Tulum and Akumal ( and other places I am sure). Now our goal is to figure out how to fix it now that we are home. We grill a lot of chicken so are mostly interested in how they cut the chicken and press it to make it flat. If you have had it you know that the whole chicken is flattened out. Any help will be most appreciated.

[MicheleinPlaya]

The key to reliving your street chicken experience at home is the "Achiote" used to season the chicken. That is what gives it that distinctive red hue. It is a mix of spices and is generally found as a hard paste. May be available in the Mexican or Spanish food sections of your supermarket. I also recommend cooking the flattened chicken over charcoal. The smoke makes all the difference. Provecho!

[cristina]

This technique is called 'spatchcock'. You can google it to find a picture tutorial of exactly how to do it.

Link: http://www.mexicocooks.typepad.com

[Veggo]

cristina, welcome back. Sam and I and a thousand others have missed you!

[cristina]

Awwww...you made me blush! Thanks so much.

I've been traveling and otherwise too busy to post, and it's good to have time to be here again.

Link: http://www.mexicocooks.typepad.com

[DiningDiva]

Cut down both sides of the back bone to remove it. Flip the chicken over and pop out the keel bone (aka breast bone). You should have a flat, ready to grill chicken, plain or marinated.

[purple goddess]

Yup... what DD said... and then use a wire rack/press to grill it.