Spicy Roasted Chicken

Do you want a different recipe for chicken? Do you want a different way to cook a whole chicken? Here’s my Spicy Roasted Chicken. This can be done EASILY as a weeknight meal, you can marinate the chicken for a minimum of 2 hours or overnight!

All of the ingredients in here are easily attainable and if you’ve been making some of the recipes from this blog, you might have ALL of them right now.

Here’s my Spicy Roasted Chicken

How to make this Spicy Roasted Chicken:

Ingredients:

  • 6-7 cloves of garlic (which is three heaping tablespoons if you get a jar of minced garlic)
  • 3 tablespoons of soy sauce (it rounds up the flavor)
  • 1 tablespoons of sriracha (if you want it extra spicy, you can use some chili paste)
  • 2 limes (juice and zest)
  • 1/2 tablespoon of chili powder
  • 1 egg white
  • 2 tablespoons of cumin
  • 1/2 tablespoon of kosher salt
  • 1 tablespoon of paprika
  • 1, 5 pound chicken halved
  • Extra virgin olive oil (to emulsify everything, eyeball it)

Hardware:

  • Blender
  • Sheet pan lined with parchment paper (or foil) & a wire rack.
  • Big Bowl (to marinate the chicken); I used my 4 quart stainless steel bowl.

How to:

  • Preheat the oven for 450 degrees.
  • In a blender, add the: garlic, soy, sriracha, limes, chili powder, egg white, cumin, salt, and paprika. Blend. Add the oil to make until everything looks smooth.
  • Half the chicken. You can ask your butcher to half it for you. You can do it too! I believe in you! It is not that intimidating. Pat the chicken dry. You need some very sharp kitchen scissors and cut the backbone. After that, with a sharp knife, cut the chicken through straight through.
  • After you make sure that the chicken is dry, add it to a big bowl. Add the sauce you made in your blender. Cover with cling wrap. Marinate for a minimum of 2 hours. I marinated for 5 hours. You can marinate it overnight, if you wish.
  • After its done marinating, add the chicken to your baking sheet. It should be lined with parchment or foil. Bake for 45 minutes. After its done cooking let it rest for 120 minutes.

You can serve this with white rice and or veggies. I served it with my roasted broccoli and my simple roasted potatoes.

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