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Roasted Chili-Lime Chicken
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This yummy chicken is easy to make a change to the traditional roasted chicken. You can turn up or down the heat by adding more or less hot peppers to it, or if you do not like heat, add mild peppers instead. You can also grill the chicken and baste it with the stock mix, cook the peppers and onions in a pan if you like, or cube everything and serve as a kabob. I know your family will love it.
Cook Time
What You Need
- 1 whole chicken, cleaned
- 1 Tbsp olive oil
- 2 Serrano peppers, seeded and sliced
- 2 jalapeno pepper, seeded and sliced
- 2 Poblano pepper, seeded and sliced
- 1 onion, sliced
- 2 clove garlic, minced
- 1 Tbsp fresh ginger
- 1/2 c lime juice
- 1/2c chicken stock
- Salt and Pepper, to taste
- 1/4c brown sugar
- 2 tsp ground coriander
What You Do
- Preheat oven to 350 degree, and place chicken in baking dish.
- In the pot, add oil mix stock, lime juice, salt, pepper, coriander, ginger, and sugar pot until it is at a simmer.
- Pour ½ of the mix over the chicken and set the other ½ to the side.
- Add oil: onion, garlic, and peppers to the baking pan with the chicken. Pour ¼ c of the reaming stock mix over the chicken and peppers, cover with foil, and bake at 350 for 1 hour.
- After an hour, removes the foil, paste the chicken with ½ of the remaining stock mix, recover and go back another 30 minutes.
- After 30 minutes, remove the foil and pour the remaining stock over the chick; Bake the chicken for another 20 minutes, or until chicken skin is brown and crisp.
- Sever with Rice and lemon wedges.
How To Roast A Chicken
Best Chicken Cookbooks
Some Other Recipes You Might Love
- Spicy And Sweet Mango Fajitas
A sweet twist to a old classic - Fresh Pineapple Chicken
Chicken made with fresh pineapple, ginger and orange. A family favorite. With a recipe for steamed rice.
© 2013 Brenda