Cilantro Lime Jerk chicken with chimichurri sauce
Dinner

Cilantro Lime Jerk chicken with chimichurri sauce

By July 12, 2024 July 17th, 2024 No Comments

 

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Cilantro Lime Jerk chicken with chimichurri sauce

Prep Time8 hours
Cook Time1 hour
Servings: 6

Ingredients

  • 1 CB whole chicken

For the cilantro lime jerk marinade

  • 1 cup fresh cilantro
  • 1 cup fresh scallion
  • 1 whole lime zest
  • 2 tbsp lime juice
  • 1/2 cup onion
  • 6 cloves garlic
  • 3 tbsp WalkersWood mild jerk seasoning
  • 1 tbsp honey or sugar

For the chimichurri sauce

  • 5 cloves garlic minced
  • 1 red jalapeno or any hot pepper minced
  • 1 tbsp lime juice
  • 1 tbsp honey
  • 1 tbsp WalkersWood green seasoning
  • 1/4 cup cilantro finely chopped
  • 1/2 cup scallion finely chopped
  • 1/2 cup extra virgin olive oil

Instructions

  • Clean the chicken, cut along the back bone and remove the chest bone so it lays flat and cooks evenly. Make sure its dry.
  • In a blender combine all the marinade ingredients
  • Pour the marinade over the chicken making sure to get it under the skin of the breast and the thighs as much as possible, set aside for 30 minutes or up to overnight covered in the refrigerator.
  • Preheat the oven to 375 degrees F
  • After the chicken has been in the marinade at least 30 minutes, place on a hot non-stick grill and char on both sides for a total of 15 minutes (if you have a grill)
  • Then place the chicken on a lined a baking tray uncovered, and place in the oven for 45-60 minutes depending on the size of the chicken. Larger birds will take more time to cook.
  • If you don't have a grill place the chicken on the lined baking tray and into the oven on broil (500 degrees F top heat) for 6 - 10 minutes to get a nice char on the chicken before reducing the temperature to 375 degrees and allowing it to cook until tender
  • While the chicken is in the oven , make the chimichurri sauce, make sure to chop the items finely by hand, as opposed to using a blender, for the best texture. A food processor also works.
  • Once the chicken reaches an internal temperature of at least 165 F, remove from the oven and set aside to rest, making sure to baste in all juices. Place the chicken in a serving dish and pour all the juices over it.
  • Once its cooled enough, slice and serve with the sweet and spicy herbaceous chimichurri sauce on top