Roast Chicken ala Chingona

This roast chicken marinade will blow your mind and get you saying yum at the dinner table or at least I hope it does. Marinated overnight in cilantro and lime juice, the chicken becomes a melt-in-your-mouth experience after roasting.

Prep:

15 minutes

Cook:

60 minutes

TOtal:

75 minutes

Ingredients

1 whole chicken, spatchcocked (back removed)
2 tablespoons kosher salt
2 limes, juice only
1/3 cup extra virgin olive oil
6 cloves peeled garlic
1 bunch cilantro (trim ends of stems)
1 serrano pepper (stems and seeds removed)

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Instructions

NOTE: THIS RECIPE CALLS FOR MARINATING CHICKEN OVERNIGHT.

Spatchcock your whole chicken with poultry shears or a sharp knife. Turn your chicken breast side down and carefully cut along one side of the backbone, detaching it. Open up the chicken and cut along the other side of the backbone to remove it. Turn chicken over, breast side up. Push down hard in the middle, at the top of the breasts (thickest part), until you hear a pop, and the chicken flattens; place in a large bowl, pot, or food-safe container.

Distribute one tablespoon of salt to both sides of the chicken, massaging into the skin. Set aside.

In your blender container, add the remaining ingredients. Blend until ingredients are incorporated and smooth, about two minutes. Pour over marinade over chicken. Make sure both sides and all the crevices are covered. Cover with lid or saran wrap and place in refrigerator overnight.

Preheat oven to 425˚. Place chicken breast side up on a rimmed baking sheet. Roast the chicken until the temperature in the thickest part breast reaches 160˚, and the juices run clear about 60 minutes.

Remove from oven and tent with aluminum foil. Let the chicken rest for 10 minutes before carving.

Serve with tortillas and all the best toppings, toss into a salad with rice or potatoes, or enjoy it all alone.

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