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Category: Chicken
Prep Time: Cook Time: Total Time:
Serves/Makes: 4-6 servings
Difficulty: 3
Prep/Cook Time: 1 hour
Marinating Time: 4 - 8 hours
Preheat oven to 375 degrees F
Ingredients:
For Chicken - The Morning Before
2 large heads of garlic (leave whole)
Juice of 1 lime (about 3 teaspoons)
Zest of 1 lime
1 t coriander seed
1 t dill seed
1 t cumin seed
2 packed Tablespoons chopped fresh dill weed
5 T Persian Lime Olive Oil* (or a high quality light flavored (not light as in diet)
1 t kosher salt
10 pieces chicken, skin on, bone in
(4 thighs, 4 legs, 2 breasts)
Preparation for Marinating
Put the heads of garlic on a small baking dish and roast in the oven for 30 minutes. While they are roasting, in a spice grinder (I use a dedicated coffee grinder) grind the coriander seed, dill seed and cumin seed. If you can't find lime olive oil or wish to make your own, see below.
Also while garlic is cooking, cut excess fat from chicken pieces and pat dry with paper towel. Put chicken in large zip top bag.
When garlic is done, let cool until able to handle and cut in half. Squeeze out garlic into small bowl of food processor. Add ground seeds, juice and zest of lime and salt. Pulse to combine. Through the top of the food processor slowly pour the lime olive oil to form a paste. Add chopped dill and pulse twice.
Put garlic lime mixture into zip top bag on top of chicken and seal completely. With your hands massage the paste onto the chicken making sure you coat all sides of each piece. Close tightly and put in refrigerator for at least 4 hours but nut more than 8 as the acid in the lime juice can make the meat mealy.
*For homemade lime olive oil, zest 2 limes. Use 1 cup extra virgin light colored, light flavored olive oil. This does not mean "light" as in lower in calories. It is not the typical greenish colored oil that is heavily olive flavored. Using the light colored oil allows it to take on whatever flavor you wish to impart. Put oil and lime zest in a small sauce pan and heat over low for about 5 minutes. Do not let it burn. Turn off heat and cool completely. Store in an airtight container. When you use it you can strain out the zest if you wish, but leaving it in only continues the lime flavor.
To Cook the Chicken:
For Baking the Chicken - Preheat oven to 350 degrees. Take chicken out of the bag and over med-high heat in a large fry pan brown chicken for 6 minutes each side. This will ensure a wonderful presentation. Transfer chicken to oven proof pan and bake for 15 - 20 minutes or until the internal temperature is 165 degrees F.
For Grilling the Chicken - Remove chicken from bag and even out paste on chicken, smoothing out big clumps as it will flare up on the grill. For a gas grill heat to 425 degrees F. Grill chicken for about 30 minutes, turning twice or until chicken temperature is 165 degrees F.
Cooks Notes: When I first smelled this Persian Lime Olive Oil I new it was destined for greatness. Pairing it with the roasted garlic was one of the smartest things I've done. You've got to try this. The lime flavor comes through without being tart and the garlic is sweet and smoky.
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Garlic Lime Chicken
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Category: Chicken
Prep Time: Cook Time: Total Time:
Serves/Makes: 4-6 servings
Difficulty: 3
Prep/Cook Time: 1 hour
Marinating Time: 4 - 8 hours
Preheat oven to 375 degrees F
Ingredients:
For Chicken - The Morning Before
2 large heads of garlic (leave whole)
Juice of 1 lime (about 3 teaspoons)
Zest of 1 lime
1 t coriander seed
1 t dill seed
1 t cumin seed
2 packed Tablespoons chopped fresh dill weed
5 T Persian Lime Olive Oil* (or a high quality light flavored (not light as in diet)
1 t kosher salt
10 pieces chicken, skin on, bone in
(4 thighs, 4 legs, 2 breasts)
Preparation for Marinating
Put the heads of garlic on a small baking dish and roast in the oven for 30 minutes. While they are roasting, in a spice grinder (I use a dedicated coffee grinder) grind the coriander seed, dill seed and cumin seed. If you can't find lime olive oil or wish to make your own, see below.
Also while garlic is cooking, cut excess fat from chicken pieces and pat dry with paper towel. Put chicken in large zip top bag.
When garlic is done, let cool until able to handle and cut in half. Squeeze out garlic into small bowl of food processor. Add ground seeds, juice and zest of lime and salt. Pulse to combine. Through the top of the food processor slowly pour the lime olive oil to form a paste. Add chopped dill and pulse twice.
Put garlic lime mixture into zip top bag on top of chicken and seal completely. With your hands massage the paste onto the chicken making sure you coat all sides of each piece. Close tightly and put in refrigerator for at least 4 hours but nut more than 8 as the acid in the lime juice can make the meat mealy.
*For homemade lime olive oil, zest 2 limes. Use 1 cup extra virgin light colored, light flavored olive oil. This does not mean "light" as in lower in calories. It is not the typical greenish colored oil that is heavily olive flavored. Using the light colored oil allows it to take on whatever flavor you wish to impart. Put oil and lime zest in a small sauce pan and heat over low for about 5 minutes. Do not let it burn. Turn off heat and cool completely. Store in an airtight container. When you use it you can strain out the zest if you wish, but leaving it in only continues the lime flavor.
To Cook the Chicken:
For Baking the Chicken - Preheat oven to 350 degrees. Take chicken out of the bag and over med-high heat in a large fry pan brown chicken for 6 minutes each side. This will ensure a wonderful presentation. Transfer chicken to oven proof pan and bake for 15 - 20 minutes or until the internal temperature is 165 degrees F.
For Grilling the Chicken - Remove chicken from bag and even out paste on chicken, smoothing out big clumps as it will flare up on the grill. For a gas grill heat to 425 degrees F. Grill chicken for about 30 minutes, turning twice or until chicken temperature is 165 degrees F.
Cooks Notes: When I first smelled this Persian Lime Olive Oil I new it was destined for greatness. Pairing it with the roasted garlic was one of the smartest things I've done. You've got to try this. The lime flavor comes through without being tart and the garlic is sweet and smoky.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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