While it’s currently summertime and most of us in northern climates prefer to not have our indoor oven going, as explained in the video below this recipe can also be effectively done on an outdoors grill. If you’re doing this outdoor on the grill you can do so in a baking dish or grill the seasoned chicken directly on the grilling surface (heat source of your choice, however charcoal or wood will give you better results).
You’ll Need…
5 lbs chicken (skin on)
3-4 tablespoon olive oil
zest 1 lime
3 limes (juice)
2-3 tablespoon honey
1 teaspoon sea salt (adjust to your liking)
1 teaspoon black pepper
3 tablespoons finely chopped chives
3 tablespoons finely chopped Chadon Beni
5 cloves garlic (crushed)
1 tablespoon pepper flakes
Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Should you want to add a teaspoon of grated ginger and a tablespoon of light Soy sauce, they will definitely be excellent additions. If making this recipe gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free dietary requirements.
I used a variety of cuts of chicken in doing this recipe, without using chicken breast as it will dry-out in the oven. With a combo of wings, drums and legs with the thigh and back attached, you’ll end up having juicy flavorful pieces of chicken. The large drumsticks were cut down the thickest parts for even cooking. And while I removed any fat I could see, I did leave the skin on.
Combine all of the ingredients (except the chicken) in a bowl and give it a whisk. Reserve 1/4 of this marinade, which we’ll treat as a dressing later on.
If you cannot source Chadon Beni (culantro), you may substitute Cilantro (coriander) instead.
Pour the marinade over the chicken pieces, mix well to coat and allow it to marinate for no less than 2 hours. * Remember to reserve 1/4 of the marinade for later.
If you wanted to use 3 tablespoons of brown sugar, agave, maple syrup or any sweetener you prefer instead of honey, you may do so.
Preheat your oven to 375 F. Then place the roasting pan with the chicken on the middle rack uncovered.
After 20 minutes, flip the chicken pieces and do so every 20 minutes or so moving forward, until they’re fully cooked.
After an hour and 15 minutes the chicken should be fully cooked and golden! Shut off the oven, drizzle on the reserved marinade and enjoy! Serve with some of that Tomato Rice, Okra Rice or Coconut Rice I shared a while back.
