Roasted Chile-Lime Chicken

2015-04-10
  • Yield : 4 to 6 servings
  • Prep Time : 5m
  • Ready In : 35m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Truffled Fillet of Beef Sandwiches

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

Ingredients

  • 1 (5 pound) chicken
  • 5 medium serrano chiles, seeded and finely chopped
  • 5 medium garlic cloves, finely chopped
  • 2 tablespoons freshly squeezed lime juice
  • 5 teaspoons kosher salt
  • 1 tablespoon freshly grated lime zest
  • 1 tablespoon vegetable oil

Method

Step 1

Heat oven to 400 degrees F and arrange a rack in the middle. Pat chicken dry with paper towels. Remove necks and any innards from the cavities and discard.

Step 2

To spatchcock, use a sharp pair of poultry shears or kitchen scissors to cut along the backbone; remove and discard. Place chicken, breast-side up, and press down to flatten it to it is lying completely flat.

Step 3

Combine remaining ingredients in a small bowl and mix until evenly combined. Season and adjust flavor as desired. Loosen the skin from the breast and legs of the chicken and, using your clean hands, spread 1/2 of the mixture underneath. Rub the remaining mixture all over the outside of the chicken. Set aside while oven heats up, at least 20 minutes.

Step 4

Lay chicken in a roasting pan or baking dish fitted with a rack and roast until cooked an instant read thermometer inserted into the thigh registers 165 degrees F, about 50 to 60 minutes; let sit at least 10 minutes before carving. Serve with pan juices.

Leave a Reply

Your email address will not be published. Required fields are marked *