Recently some of my blogger friends have been complaining of being tired of their recipes and I have to admit, I am too. I wanted to create a new chicken recipe that had some zest, a bit of a kick, something different. This idea came to me in a moment of inspiration, and I tried it, hoping it would fit the bill.
Wow, did it ever!! The idea was to see if the garlic would become soft or crunchy in this kind of topping. Answer, crunchy! This one will bite you back, LOL!!
Tender juicy chicken, with just enough heat to let you know this isn’t your basic Sunday dinner. I like to brine the chicken for at least one hour to eliminate the blood and add moisture to the white meat.
Then, I butterfly the chicken. I go through that in my recipe HERE if you need a refresher. Gather butter, chipotle chili powder, parsley flakes, 3-4 cloves of garlic and a lime.
Peel the garlic cloves.
Zest the lime and chop it up too.
Mix the garlic and lime zest with the softened butter and chipotle chili powder, then add some lime juice and the parsley flakes.
Mix well, into a paste.
Place the chicken on a rack over a drip pan. Pat dry. Spread paste over the chicken, you can tuck some under the skin if you like even more garlic flavor in the meat. Sprinkle with fresh ground black pepper and sea salt.
The garlic will ‘fry’ in the butter, becoming crunchy with a mild garlic flavor.
Tender, juicy chicken with a nice lime chipotle kick, and a garlic crunch. Yum!!
The white meat was a perfect dinner with some steamed broccoli.
Garlic Chipotle Lime Chicken
1 whole chicken, butterflied
3 tablespoons real unsalted butter
3-4 cloves minced garlic (about 2 tablespoons)
Zest of one small lime
1-2 teaspoons lime juice
1 teaspoon ground chipotle chili pepper powder
1 tablespoon parsley flakes
Fresh ground pepper
Combine butter, minced garlic, lime zest, lime juice, chipotle powder, and parsley flakes and set aside. Butterfly the chicken and place on a rack over a drip pan. Pat dry. Spread paste over chicken, tucking a bit under the skin if desired. Sprinkle with fresh ground pepper and sea salt. Bake at 350 degrees until juices run clear. Enjoy!
I had the dark meat the next day for lunch with a spinach salad, and it was just as good cold. This one I’ll definitely make again.
Do you like a bit of spicy now and then?