Ashley Christensen, the chef at Poole’s in North Carolina, kicks up her pimento cheese with spicy poblanos and green hot sauce. In this brilliant riff, Justin Chapple spreads the creamy dip under the skin of a whole bird before it’s roasted to get both crispy skin and juicy meat.
Slideshow:More Roast Chicken Recipes
1 poblano chile
1/2 cup sharp yellow cheddar cheese
2 tablespoons mayonnaise
1 tablespoon minced onion
1/2 teaspoon green hot sauce
One 4-pound chicken
Extra-virgin olive oil, for brushing
Lime wedges, for serving
How to Make It
Roast the poblano directly over a gas flame or under the broiler, turning occasionally, until charred all over, about 15 minutes. Transfer to a small bowl, cover tightly with plastic wrap, and let cool. Peel, stem, and seed the chile. In a mini food processor, pulse the chile until finely chopped. Add the cheese, mayonnaise, onion, and hot sauce, and pulse until blended. Scrape into a bowl; season with salt and pepper.
Preheat the oven to 400°. Carefully run your fingers under the breast and thigh skin of the chicken to loosen it. Spread the cheese mixture under the skin over the breast and thighs. Rub olive oil all over the chicken skin, and season with pepper. Roast until an instant-read thermometer inserted in the inner thigh registers 160°, about 50 minutes. Transfer the chicken to a carving board; let rest for 10 minutes. Cut the chicken into 8 pieces. Serve with lime wedges.
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