Crispy Jalapeņo-Lime Chicken
Ingredients
- 1 5-to 6-pound whole chicken
- Salt and pepper
- 2 jalapeņo peppers, seeded, halved and sliced
- 5 large garlic cloves, minced
- 1/2 cup fresh lime juice
- 1 tablespoon Tabasco Green Pepper Sauce
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- French bread, for serving
Instructions
Preheat broiler. Remove innards from chicken and freeze for later use. Cut chicken into 15-17 pieces (2 legs, 2 wings separated into drumettes and flats, 2 thighs cut in half, 2 breasts cut into halves or thirds (depending on size) and the backbone). Place chicken in a large roasting pan and season with salt and pepper. Broil, turning once, until cooked through and slightly charred, about 30 minutes. Meanwhile, in a medium bowl combine the jalapeņo peppers and next 8 ingredients. Gradually whisk in olive oil. Once chicken is cooked through, remove from broiler. Pour sauce over chicken, turn to coat and return to broiler. Cook for 4 minutes more. Transfer chicken to a large serving platter. Pour pan drippings over chicken and serve family style with plenty of French bread on the side. Makes 6 servings.