Honey-Lime Marinated Chicken in the Oven
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Chicken prepared according to this recipe is incredibly juicy, flavorful, and filled with a whole bouquet of flavors, thanks to a marinade of lime juice, honey, chili pepper, garlic, and thyme. Let the chicken marinate at room temperature for 1 hour, then bake it in the oven with the marinade, basting it occasionally until it browns and develops a delicious crust. The marinade is so perfect, you'll find yourself returning to this recipe again and again.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 small bunch of thyme
- Juice of 2 limes
- 4 cloves garlic, pressed
- 3 jalapeños, halved, seeded and thinly sliced
- 0.5 cups olive oil
- 2 tablespoons of honey
- 3 chicken halves (approximately 0.7 kg each)
- 3 tbsp (45 g) butter, cut into pieces
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Cooking the dish according to the recipe:
- Tear the thyme leaves from the stems. In a large bowl, combine the leaves and stems with lime juice, garlic, jalapeño, olive oil, honey, and 1 teaspoon of salt. Add the chicken and rub it all over with the mixture. Cover and marinate for 1/2 to 1 hour.
- Position a rack in the upper third of the oven and preheat to 220°C (425°F). Place the chicken skin-side up on a foil-lined baking sheet, tucking the wing tips under. Drizzle the marinade over the chicken, season with salt, and scatter pats of butter over the entire surface.
- Roast the chicken in the oven, basting it halfway through, until the skin is amber and a thermometer inserted into the thigh registers 160°F (71°C), about 45 minutes. Transfer to a platter and spoon the juices over the chicken.
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