Cilantro & Lime Chicken - BigOven 174811

Cilantro & Lime Chicken

Ready in 6 hours
14 review(s) averaging 4.8. 93% would make again

Top-ranked recipe named "Cilantro & Lime Chicken"

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This is one of my favorite recipes! I usually make it in my rotisserie oven, but it may also be made in a regular oven, if you wish. The smell in the house as it is cooking is fantastic !

"Really delicious!! It was a tad bit salty in my opinion, but that could just be my tastebuds, or it could be because I just used chicken breasts instead of a whole chicken. Either way, the lime and cumin really come through; this will definitely be a regular meal in our house. Tonight I ate it with some roasted sweet corn, which was a great combo, but I think it would also make a great filling for tacos or tostatdas. A little cheese and sour cream with it...mmmm I'm drooling just thinking about it ! :) Great recipe!"

- badcarissa

Ingredients

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5 pound Whole chicken
1 1 -- Cilantro Lime Marinade --
2 tablespoon Vegetable oil
0.25 cup Fresh lime juice
6 cloves Garlic; minced
0.25 cup Red onion; chopped
1 teaspoon Ground cumin
0.25 cup Fresh cilantro; chopped
1 teaspoon Salt
0.5 teaspoon Freshly ground pepper
1 tablespoon Hot sauce
1 1 -- Garnish --
0.25 cup Fresh cilantro; chopped
1 1 --Extra ingredients for conventional oven meth
1 Onion; quartered
2 ribs Celery; chopped

Original recipe makes 6

Servings  

Preparation

Prepare cilantro lime marinade:

In a medium size bowl, combine oil, lime juice, garlic, onion, cumin, 1st cilantro, salt, pepper and hot sauce. Mix well and set aside.

Wash whole chicken under cold water, remove neck & giblets and pat dry inside and out. Salt inside of the body cavity. Place chicken in a 2 gallon plastic bag. Wash hands thoroughly with hot, soapy water after handling poultry. Pour cilantro lime marinade over chicken and seal bag tightly. Massage chicken through bag, distributing the marinade all over chicken. Set in refrigerator to marinate for 4 to 6 hours. After marinating, truss chicken with string on both ends to tie the legs together and wings tight to the body cavity, so that they do not move around during cooking. Wash hands again thoroughly with hot, soapy water after handling poultry.

Follow cooking directions below, according to your cooking method.

Rotisserie Oven Directions: Place chicken on rod assembly and cook for 20 minutes per pound. For a 5 pound bird, you will set your rotisserie for 1 hr and 40 minutes, or until juices are running clear. When done, let chicken sit out for 10 minutes to rest, to redistribute the juices before carving. Garnish with chopped fresh cilantro, if desired.

Conventional Oven Directions: Place a rack inside a large roasting pan and place the chicken on top of the rack. For this method, you will use the additional onion and celery, shown on the bottom of the list of ingredients. Add 1/2 " of water to the bottom of the roasting pan. Add the celery and onion to the pan. Roast in oven at 400 for 1 1/2 - 2 hours, basting every 20 minutes. Chicken is done when juices are running clear. When done, let chicken sit out for 10 minutes to rest, to redistribute the juices before carving. Garnish with chopped fresh cilantro, if desired.

Notes

Cilantro Lime Chicken is shown here with my Southwestern Rice.

Credits

Added on Award Medal
Verified by stevemur

Turned out great photo by Perryman Perryman

photo by CookingPassion CookingPassion

Calories Per Serving: 951 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Excellent flavor . Thanks for sharing.
PKM4 7 months ago
bliss52 1 year ago
Used this as a marinade for beer can chicken...this was amazing!!!!! A favorite for years to come. I left it in the marinade for 24 hours. It was flavored all the way through.
kellbellwurtzel 1 year ago
mlesher1 1 year ago
This turned out great. I only marinaded for 4 hours, next time I will use at least 6. I like the flavor of lime and would have liked to have tasted that more. But, everyone enjoyed the chicken! I used the conventional oven method, placing some of the solid portions of the marinade on top of the chicken before placing in the oven. A few of the kids ate the seasoned skin off the cicken.
Fatherofseven 1 year ago
My family loved this chicken.
vinobooks 2 years ago
We used this for chicken kebabs and loved it, including my pre-teen boys.
hcoltin 2 years ago
I absolutely love this! You can also marinate breast and other pieces in it for 4-6 hours.
Wb48855 2 years ago
Really delicious!! It was a tad bit salty in my opinion, but that could just be my tastebuds, or it could be because I just used chicken breasts instead of a whole chicken. Either way, the lime and cumin really come through; this will definitely be a regular meal in our house. Tonight I ate it with some roasted sweet corn, which was a great combo, but I think it would also make a great filling for tacos or tostatdas. A little cheese and sour cream with it...mmmm I'm drooling just thinking about it ! :) Great recipe!
badcarissa 3 years ago
Suprmecook123, thank you for your kind comment on my recipe page. So glad you enjoyed the Cilantro Lime Chicken. It has become a favorite in our house.
CookingPassion 3 years ago
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