Put the hot water in a non-reactive bowl or other vessel large enough to hold a chicken and add the salt and sugar. Stir until dissolved and then add the herbs
and set aside to cool.
While the brine is cooling, debone the chicken into 2 pieces: Cut the chicken from the carcass by cutting the breast away from the breast bone and ribs and following the line of meat along the carcass down to the thigh. Cut away from the carcass. Repeat on the second side. Using a sharp boning knife, cut along the thigh bone and scrape the meat along the bone to completely remove the thigh bone. Do the same with the leg bone, following the leg bone down to the knuckle, scraping the meat away from the bone to expose the bone almost all the way to the knuckle. Using a sharp cleaver
, make a clean cut close to the knuckle of the leg bone. There should be only this knuckle portion of the leg bone and the small wing bone remaining on each half of the chicken.
Once the brine has cooled, add the chicken pieces, cover with plastic wrap
, and refrigerate for 24 hours.
Remove the chicken from the brine and pat dry. Combine the Essence, chili powder, cumin and coriander
in a small bowl and add 2 tablespoons of the vegetable oil
and stir to blend
Preheat the oven to 400 degrees F.
Heat a large ovenproof skillet over high heat with the remaining 2 tablespoons of vegetable oil and, when hot, add the chicken halves, skin side down, and sear
, undisturbed, until golden brown, about 5 minutes. Brush half of the spice mixture on the exposed (flesh side) of the chicken and then turn the chicken pieces over in the skillet and brush the remaining spice mixture over the browned side of the chicken. Transfer to the oven and cook until the chicken is golden brown and crispy and the juices run clear when pierced in the deepest part of the thigh, 18 to 20 minutes. Remove from the oven and allow to rest for 5 minutes before serving.
Serve the chicken half over the Black Beans, garnished with the Guacamole, Grilled Pico de Gallo
, and Crispy Tortilla Threads.