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Chile-Lime Rub for Chicken

October 24, 2014

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This is currently my go-to recipe when I spatchcock a chicken. I found the original recipe here If you are feeling really energetic, save the bones and the skin in the freezer to make broth once you are finished eating the chicken. It’s awesome broth to use with this French Onion Soup

INGREDIENTS:
3 tablespoons chile powder, preferably New Mexico chile, or Hungarian paprika
2 tablespoons extra-virgin olive oil
2 teaspoons freshly grated lime zest
3 tablespoons lime juice
1 tablespoon minced garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
Pinch of ground cinnamon
1 3 1/2-to 4-pound chicken
Cilantro, lime juice or salsa for serving (optional)

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