Recipe courtesy Aida Mollenkamp (via We Call Him Yes! Chef!) http://callhimyeschef.com/2012/05/29/roasted-chile-lime-chicken-or-he-limes-me-he-limes-me-not/Prep Time: 5 min Inactive Prep Time: 30 min Cook Time: 1 hr 0 min Level: Intermediate Serves: 4 to 6 servingsIngredients
- 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
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.
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.
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.
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 165degreesF, about 50 to 60 minutes; let sit at least 10 minutes before carving. Serve with pan juices.
PS. We used jalapeno peppers instead of the much hotter Serrano chiles because we had some jalapeno chiles on-hand