Chili Lime Roasted Chicken

Posted on December 10, 2016 by Dani

Oh boy, oh boy this Chicken was good!

A bit spicy, a bit sweet, super moist and tender, cooked just right and served with the perfect side-dish, it made a super healthy dinner for me and my friends!

I got a whole chicken from Mr.Meat, the bird was 1.7 kg – the perfect size if you ask me. Sometimes in China I buy chickens which are either under nourished or way too well-fed (bloated with antibiotics?) and look more like turkeys…which scares me.

The one sold on Mr.Meat is imported from Argentina and comes in its original package with no head and (very good news) no feet! I always find it disturbing when I buy a chicken at a local Chinese store that it comes with whole set of 4 feet and entrails.

Here is how I cooked it. Give it a try, you won’t regret it 🙂

Ingredients:

1 whole chicken
1/2 cup of freshly squeezed lime juice (or juice from 2 limes)
1/4 c chopped parsley
1/4 c extra virgin olive oil
2 tbsp water
2 minced garlic cloves
1-1/2 tsp red chili flakes
1 tsp ground cumin
1-1/2 tsp salt
1 tbsp honey
mashed cauliflower

Let the chicken stand on your kitchen counter overnight to defrost

In a bowl combine all spices

add the …and stir well

Place the chicken into a baking tray

Make some small cuts on the skin above the breast and on the tights and rub the mixture inside and outside of the skin. Creating this pockets within the skin will allow all the flavors to get in and the oil to penetrate directly on the meat, making it extra moist and flavorful.

bake the chicken at 250 C for about 20 min, then lower the temperature to 180 C and keep roasting it for about 1 hour or until a thermometer inserted in the thickest part indicates 170 F. If the meat is browning too much, cover it with foil.