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Crisp Lime and Chili Roasted Chicken


Crisp Lime and Chili Roasted Chicken

With Laura Faire

Crisp Lime and Chili Roasted Chicken

Serves 4
Preparation time 10 minutes
Chill time: 30 minutes
Cooking time: 55 minutes
Resting time 10 minutes

Crisp roast chicken is a delight but try something a little special with these Asian-flavours Serve with rice and steamed vegetables for a refreshing change.

Ingredients
2 limes, rind and 1 teaspoon of juice
2 tablespoons hoisin sauce (oyster sauce will work too)
1 tablespoon thick honey
1/2 teaspoon sesame oil
1 teaspoon minced red chili
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/4 cup roughly chopped coriander, leaves and stalk
1.5 kg whole chicken (size 16)

Method
Preheat the oven to 220C.
Combine the lime rind, juice, hoisin, honey, oil chili, garlic, ginger and coriander.
Use clean hands to separate the skin from the breast of the bird and pour half of the marinade under the skin, spreading it right down to the tops of the thighs and legs. 
Take care not to break the skin.
Pat the skin dry and put the bird on a dish uncovered in the fridge for 30 minutes to let the skin dry.
Place the bird in a roasting dish and roast for 35 minutes. 
Remove and brush with the remaining marinade mixture. 
Return to the oven and roast for another 20 minutes.
Rest chicken while preparing vegetables.
Serve with rice and freshly steamed asian greens such as bok choi and fresh wedges of lime.

(Broadcast: 29 June 2012)

Recipe from


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