I’m back! You know you missed me. Camping was great fun but I’m happy to return to my world of Mommie Cooks. I can’t seem to stay away from blogging even at the campsite. We had a couple amazing meals while we were there; Mahi mahi fish tacos with marinated slaw the first night and bbq chicken with fresh corn on the cob the next night. We also had mango and cranberry muffins for breakfast and cherry cobbler for dessert, all of which I plan to blog about in the upcoming days; some over on the camping site. Here’s a sneak peak just to make your mouth water a bit:
We shucked the corn for Andrew, but realized quickly that he would rather eat it straight off the cob.
Isn’t he cute? I know, shameless promotion of my children. Sometimes a mom just can’t help herself.
Ok, on to the meal of the day. Sunday dinner for me is a time to really make a hearty, stick to your ribs meal, and when I think of what that type of meal that could be, many times I think of a whole chicken. I know I’ve done one of these already, but I’m doing another one, and you’ll probably see more of them in the future as well. They’re affordable, they’re delicious, they’re versatile, and many times they can be downright elegant depending on how you cook them. They even leave leftovers for another meal when we cook them. You can’t beat it so why try?
So let’s make some chicken. Here’s what you’ll need to whip up this little beauty:
Ingredients Needed:
1 Whole Chicken
1/4 Cup of Tequila
1/4 Cup of Olive Oil
1/2 tsp of Chicken Base (or 1/4 Cup of Broth)
1 Lime, Juiced
4 Cloves of Garlic
1 Small Bunch of Cilantro, Chopped
1 tsp of Cumin
1 tsp of Chili Powder
1 tsp of Paprika
1/2 tsp of Salt
1/4 tsp of pepper
Cayenne Pepper to taste (Optional)
First off, let me tell you that the measurements for the spices are just an approximation. I literally just shook the spices over my chicken to coat them top and bottom. I did a little less for the salt and pepper because you can always add more but you can’t take it away.
Grab your chicken, rinse and pat it dry. Drop it into your baking dish and sprinkle the dry spices; cumin, chili powder, paprika, salt, pepper and cayenne on both sides of your bird.
Next you’ll want to mix together your tequila, olive oil, chicken base (or broth), lime juice, garlic, and cilantro.
Now pour your cilantro mixture over the top of your chicken. It should be starting to look good already and you haven’t even begun cooking it!
This is optional, but I threw my squeezed limes into the cavity of the chicken. I would have mulched them up anyway and this way, I get every last bit of lime flavor infused into my chicken.
Throw you chicken into your oven heated up to 350 degrees. Cook it covered for the first 1.5 hours and then uncovered for the last 30 minutes, basting once or twice with the chicken’s juices the last half hour.
Cooking times will vary depending on the weight of your bird, but as a reference, the internal temperature of your bird should reach 180 degrees. If you have a meat thermometer, stick it into the bird once you get to the uncovered portion of your cooking time. You should stick the thermometer between the leg and the breast to hit the deepest part of the chicken.
Once your chicken hits that magic number of 180, pull it out and prepare to feast on something spectacular. If this doesn’t make your mouth water, I don’t know what will.
We served this up with a little Cheesy Adobo rice dish I concocted (recipe to come soon) and some of Micki’s black bean corn salsa to compliment the Tequila Lime Roasted Chicken.
Enjoy your chicken and I hope everyone had a fabulous Memorial Day Weekend holiday!
Tequila Lime Roasted Chicken
Total Time: 2 Hours 15 min
Ingredients:
1 Whole Chicken
1/4 Cup Tequila
1/4 Cup Olive Oil
1/2 tsp Chicken Base (or 1/4 Cup of Broth)
1 Lime, Juiced
4 Cloves Garlic
1 Bunch Cilantro, Chopped
1 tsp Cumin
1 tsp Chili Powder
1 tsp Paprika
1/2 tsp Salt
1/4 tsp Pepper
Cayenne Pepper to Taste (Optional)
Directions:
Grab the chicken, rinse and pat it dry.
Drop it into a baking dish and sprinkle the dry spices; cumin, chili powder, paprika, salt, pepper and cayenne on both sides of your bird.
Mix together the tequila, olive oil, chicken base (or broth), lime juice, garlic, and cilantro.
Pour the cilantro mixture over the top of the chicken.
Throw the squeezed limes into the cavity of the chicken.
Pop the chicken into your oven heated up to 350 degrees. Cook it covered for the first 1.5 hours and then uncovered for the last 30 minutes, basting once or twice with the chicken's juices the last half hour.
Cooking times will vary depending on the weight of your bird, but as a reference, the internal temperature of your bird should reach 180 degrees.
If you have a meat thermometer, stick it into the bird once you get to the uncovered portion of your cooking time. You should stick the thermometer between the leg and the breast to hit the deepest part of the chicken.
Once your chicken hits that magic number of 180, pull it out and prepare to feast on something spectacular.
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Thanks for giving my readers food for thought today!! It was an excellent post. I hope you had a great vacation!
Oh one of my favorite recipes!!! Yours looks amazing though, I'll have to give yours a whirl! Hope you had a great weekend.
Lots of yummy love,
Alex aka Ma, What's for Dinner
http://www.mawhats4dinner.com
I've never cooked a whole chicken before – it does look delicious!
We love roast chicken too! This marinade sounds wonderful and flavorful. Hope you had a fun weekend.
oh that looks AMAZING!!
anne
http://www.anniebakes.net
The chicken looks so moist and juicy! Well done Julie!
Stopping over from The Scoop on Poop & am in love already! So much so I gave you an award! Come on by to pick it up!
http://lumpsonablog.blogspot.com
Mmm.. the roasted chicken sounds amazing with tequila, lime and cilantro!
Your little guy is a cutie!
Ok, my mouth is watering! That look so good. Thanks for your visit earlier, it gave me a chance to find you!
Ooh, that DOES look yummy!
Delicious!!! And that kid of yours is adorable and of course I would plug him in any chance I get!
This might be what's for dinner tonight. Thanks for the post.
I popped in here earlier this morning, because you'd commented above me on SITS, but didn't have time to leave a comment. I was just going through my blog roll, checked in with Alex over at Ma! and low and behold, there you were again – it must be fate:)
The chicken looks divine…it's definitely going in my "to try" list!
http://www.singlemominthesouth.com
I can't wait to try this. I have to add it to my list.
Guess what is in my frig!? Yes…a whole chicken! This may be the inaugural meal made in my new oven!
Just made this, absolutely bomb, gracias.
Hi, my name is Stéfanie and i’m brasilian. I’m a cooking lover! I’m learning and reading a lot about it, i just want to tell you you’re a great writer, because you write in a very understandable way, you help us to cook!
Sorry if i have made some english mistake, i’m learning!
bye!
Just made this, put in a lemon as I had no lime and did not do the paprika, etc, but rather a chicken kind of rub. The cilantro , tequila mixture over it was EXQUISITE ! I baked the chicken at a high 425 for an hour and a half and it was PERFECT. Tender and juicy with lots of flavor. Wow- Thank you for something totally different and unique. I will be sharing this recipe with my teacher buddies tomorrow at lunch ! Gracias, merci, danke.
Chip