Recipe Index

Ingredients

• 1 whole chicken (about 4 pounds), butterflied ( backbone removed and flattened)
• 2 tablespoons olive oil, plus 2 tablespoons for the sauce
• 1/4 cup fresh lime juice (about 2 limes)
• 1/3 cup soy sauce
• 4 large garlic cloves, minced, plus 3 cloves for the sauce
• 2 teaspoons paprika
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon black pepper, plus 1/4 teaspoon for the sauce
• 1 teaspoon kosher salt, plus 1/2 teaspoon for the sauce
• 1/4 cup finely chopped red onion
• 1/2 cup mayonnaise
• 2 tablespoons red wine vinegar
• 4 teaspoons yellow mustard
• 2 jalapeños, roughly chopped, seeds and ribs removed
• 2 cups fresh cilantro leaves and tender stems (about 2 bunches)

Method

1. To butterfly the chicken, cut along both sides of the backbone with kitchen shears and remove it, then turn the chicken breast side up and press firmly on the breastbone to flatten it.
2. Whisk the 2 tablespoons olive oil, lime juice, soy sauce, minced garlic, paprika, cumin, oregano, pepper, and salt. Rub the mixture all over the chicken, cover, and refrigerate for 8 hours or overnight.
3. Remove the chicken from the refrigerator 30 minutes before cooking.
4. Heat the oven to 425°F. Place the chicken skin side up on a rimmed baking sheet and roast for 40 to 45 minutes, until the skin is browned and the thigh registers 165°F. Rest for 10 minutes before carving.
5. While the chicken rests, make the sauce: blend the 2 tablespoons olive oil, red onion, mayonnaise, red wine vinegar, mustard, jalapeños, cilantro, 3 garlic cloves, pepper, and salt until smooth.
6. Carve the chicken into pieces and serve with the cilantro sauce.

Prep: 480 min · Cook: 40 min · Total: 8 hrs 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data