1 Whole Chicken, ~3½ - 4 pounds, butterflied
1 teaspoon Diamond Crystal Kosher Salt, per pound
1 tablespoon ground Cumin
1 tablespoon Paprika
3 medium Cloves Garlic, minced or grated on a microplane (about 1 tablespoon)
1 tablespoon Distilled White Vinegar
¼ teaspoon Kosher Salt
1 teaspoon freshly Ground Black Pepper
1 tablespoon Vegetable or Canola Oil
Peruvian-Style Spicy Jalapeño Sauce
Carefully loosen the skin by running your hand or the handle of a wooden spoon between the skin and the breast meat, starting at the base of the breast. Rub salt all over its body and under its skin. Place the bird on a rack set over a large plate or rimmed baking sheet and refrigerate uncovered, overnight.
Butterfly chicken.
Create the rub by combining the cumin, paprika, garlic, vinegar, salt, pepper, and oil in a small bowl.
Adjust an oven rack to the upper-middle position and preheat the oven to 450°F.
Separate the chicken skin from the breast (see page 586 for tips) and spread the spice mixture evenly all over the chicken and under the skin.
Set a wire rack on a rimmed baking sheet lined with aluminum foil. Position the chicken so that the breasts are in the center of the baking sheet and the legs are close to the edges. Roast until the thickest part of the breast close to the bone registers 145°F on a thermometer and the joint between thighs and body registers at least 160°F, 35 to 45 minutes.
Transfer the chicken to a cutting board, tent loosely with tin foil, and allow to rest for 10 minutes, then carve and serve.