Whole Roasted Mexican Chicken with Chipotle, Lime and Cilantro
Whole Roasted Mexican Chicken with Chipotle, Lime and Cilantro. Tender, juicy and loaded with flavor.
- 5-6 pound whole chicken
- 1/2 onion quartered
- 1/2 lime quartered
- 1 tablespoon unsalted butter softened
- 2 tablespoons chili in adobo sauce only
- salt and pepper to taste
- squeeze of fresh lime juice for serving
- chopped cilantro for serving
Preheat the Sharp R-830 Convection Microwave Oven to 400 degrees. (You can use the same method for a regular oven).
Rinse the outside of the chicken as well as the cavity, pat dry. (The drier the chicken the crispier the skin will be).
Stuff the cavity with the onion and lime wedges.
In a small bowl mix together the butter and chilies in adobo sauce. Spread mixture onto the chicken.
Season the chicken with salt and pepper.
Tie the legs together with kitchen twine.
Place in the oven and cook until juices run clear. For my 6 pound chicken it took 1 hour 20 minutes. A good rule of thumb is to check the temperature after 45 minutes to an hour. I take the chicken out at 160 degrees. It will continue to cook as it sits.
Squeeze lime juice on to the chicken and top with chopped cilantro if desired.
Allow the chicken to rest for 15-20 minutes before slicing into it.