© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: John Nyberg
The marinade is tripled because I boil it and serve it over basmati rice with the chicken.
1 large whole chicken
2 to 3 teaspoon grated lime peel (zest)
juice of 4 large limes
9 tablespoon olive oil
3 shallots, minced (onions or scallions will do just as well)
6 large garlic cloves, minced
6 teaspoon dried oregano, or an equal amount of fresh, chopped
3 teaspoon salt
3 teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon red pepper flakes
Clean the chicken up, removing the wingtips, excess fat and skin, place in a large Ziploc bag.
Mix all marinade ingredients well and pour into the bag with chicken. Refrigerate at least overnight, preferably for 24 hours, turning several times.
Remove chicken from marinade, scraping off any marinade that clings to the chicken. Pour all marinade into a pot and heat until boiling. Allow to boil slowly for at least 15 minutes.
I like to use a vertical roaster to cook my chicken, since I can catch the juices that run out of the chicken when it's done cooking, and add them to the marinade - it's perfectly safe since it's been boiling in the oven. Cook the bird for 90 minutes in a preheated 350°F oven... and before you put the bird in, make a little bib of aluminum foil to cover the breast top, it keeps it from burning. As an alternative, cook for the same time and temperature in a roasting pan.
Serve with Basmati rice and the marinade as a sauce. Save and refrigerate any remaining sauce, it's wonderful stuff over veggies, rice, etc.