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Cutler Bay Lime Cilantro Roasted Chicken

Cutler Bay Lime Cilantro Roasted Chicken
Submitted by: Raul R.

Ingredients:

1 whole Fresh from Florida chicken
5 garlic cloves
Large bunch fresh cilantro
4 Florida key limes
2 Tbs butter
Olive oil
Kosher Salt
Fresh Ground black pepper

Prepping Steps:

Lay chicken breast side down on a cutting board and using some poultry shears or strong scissors cut along both sides of the backbone, remove (set aside for stock if you like)

Open up the bird, with the heel of a chef’s knife, split the breast bone and remove the keel bone (that’s the hard spike shaped piece of cartilage in the center of the bird). Once you do this the bird should lay flat

Give the garlic & cilantro a rough chop then combine the garlic, cilantro & butter on the board, add some salt and a splash of oil and continue chopping until it becomes a thick paste. Place in a bowl; add the juice from the limes.

Liberally salt & pepper the chicken then massage the garlic cilantro paste into the chicken, be sure to cover all the chicken. Place in a large zip top bag, squeeze the air out and let sit for 1 to 2 hours. Don’t leave it in there too long or the lime juice will cook it.

Cooking:

Preheat a grill (gas or charcoal) to 425 then turn off one side of the grill (or move the coals to one side if using charcoal) making a “cool” side and a “hot” side. After this your grill should read about 325-350

Place chicken, breast side down, on the cool side of the grill, close the lid and leave it alone. Be sure to keep an eye on any flare ups from dripping. Using tongs flip the bird over every 20 minutes or so. After about 4 flips (60 mins) check for doneness. Should be ready in 45min to 1:10 depending on how hot your grill is.

Remove from the grill, I know it looks good now, but contain yourself and set aside for 10 mins in a tray and cover with foil to let the juices soak back in.

Cut up into quarters and enjoy!

NOTE: You can also leave the bird whole and cook it “beer can style” just open a can of beer, drink half and slide the bottom half of the chicken over the top of the can. Stand the bird on the cool side of the grill and cook same as above checking & rotating periodically to make sure for even cooking.

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