Found your inner kitchen Chingona with this must make Chicken ala Chingona recipe, it is the perfect cilantro lime chicken marinade. The embodiment of flavor, combining zesty lime, aromatic cilantro, and a touch of heat from serrano pepper. The secret to its extraordinary taste? A mouthwatering marinade that transforms an ordinary roast chicken into an extraordinary meal. Let's dive into one of our favorite chicken marinades, that will have your taste buds swaying.
On a personal note, I created this recipe with my Dad in mind. I was so excited to make this for him with my Abuelita's flour tortillas. Sadly, he passed away before I had a chance to make him dinner one more time. So everytime this recipe is made, I feel as though my father is honored. If you make this and love it, please let us know! Post your creation and give us a tag @thewholerevolution
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Ingredients
- 1 whole chicken, spatchcocked (back removed)
- 2 tablespoons kosher salt
- Juice of 2 limes
- ⅓ cup extra virgin olive oil
- 6 cloves peeled garlic
- 1 bunch cilantro (trim ends of stems)
- 1 serrano pepper (stems and seeds removed)
See recipe card for quantities.
Instructions
- Prepare the Chicken: Spatchcock your whole chicken. Turn it breast side down and use poultry shears or a sharp knife to carefully cut along one side of the backbone, detaching it. Open up the chicken and cut along the other side of the backbone to remove it. Turn the chicken over, breast side up. Push down hard in the middle, at the top of the breasts (thickest part), until you hear a pop, and the chicken flattens. Place it in a large bowl, pot, or food-safe container.
- Season the Chicken: Sprinkle one tablespoon of kosher salt onto each side of the chicken, massaging it into the skin. Set aside.
- Prepare the Marinade Ingredients: In your blender container, combine the remaining ingredients – lime juice, extra virgin olive oil, garlic, cilantro, and serrano pepper. Blend until the ingredients are fully incorporated and the mixture is smooth (about two minutes).
- Marinate the Chicken: Pour the marinade over the chicken, ensuring that both sides and all the crevices are well-covered. Cover the container with a lid or plastic wrap and place it in the refrigerator to marinate overnight.
- Roast the Chicken: Preheat your oven to 425˚F. Place the chicken breast side up on a rimmed baking sheet. Roast the chicken until the temperature in the thickest part of the breast reaches 160˚F, and the juices run clear, which takes about 60 minutes.
- Rest and Serve: Remove the chicken from the oven and tent it with aluminum foil. Let the chicken rest for 10 minutes before carving. Serve your Chicken ala Chingona with tortillas and an array of delicious toppings, toss it into a salad with rice or potatoes, or simply enjoy it on its own.
Substitutions
- If you prefer boneless chicken, you can use boneless, skinless chicken breast or thighs.
- Adjust the level of spiciness by using more or fewer serrano peppers according to your taste.
- For a different twist, you can substitute the lime juice with lemon or orange juice.
Variations
- Turn leftovers into a chicken and cilantro lime rice bowl with fresh vegetables and a drizzle of your favorite sauce.
- Shred the chicken and use it as a filling for tacos, burritos, or quesadillas.
- Incorporate the marinated chicken into a salad with mixed greens, avocado, and a citrus vinaigrette.
Equipment
- Cutting board
- Poultry sheers or sharp knife
- Large bowl or ziploc
- Blender
Storage
Store any leftover Chicken ala Chingona in an airtight container in the refrigerator for up to three days. To extend its shelf life, consider freezing portions for up to three months. Reheat gently in the oven or microwave for a quick and satisfying meal.
Top tip
For an extra touch of smokiness, consider grilling the marinated chicken instead of roasting it in the oven. The grill imparts a delightful charred flavor to the dish.
FAQ
Absolutely! Boneless, skinless chicken breasts or thighs work wonderfully with this marinade. Adjust the cooking time accordingly.
Yes, you can use milder peppers or reduce the amount of serrano pepper to suit your spice preference. Please remember with the seeds and veins are removed from a serrano pepper the spice level lowers tremendously. In this marinade the serrano adds flavor not spice.
Yes, you can freeze any leftover Chicken ala Chingona for up to three months. Just be sure to use a freezer-safe container.
Roast Chicken ala Chingona
Equipment
- 1 Oven
Ingredients
- 1 whole chicken spatchcocked (back removed)
- 2 tablespoons kosher salt
- 2 limes juice only
- ⅓ cup extra virgin olive oil
- 6 cloves peeled garlic
- 1 bunch cilantro trim ends of stems
- 1 serrano pepper stems and seeds removed
Instructions
- NOTE: THIS RECIPE CALLS FOR MARINATING CHICKEN OVERNIGHT.
- Spatchcock your whole chicken with poultry shears or a sharp knife. Turn your chicken breast side down and carefully cut along one side of the backbone, detaching it. Open up the chicken and cut along the other side of the backbone to remove it. Turn chicken over, breast side up. Push down hard in the middle, at the top of the breasts (thickest part), until you hear a pop, and the chicken flattens; place in a large bowl, pot, or food-safe container.
- Distribute one tablespoon of salt to both sides of the chicken, massaging into the skin. Set aside.
- In your blender container, add the remaining ingredients. Blend until ingredients are incorporated and smooth, about two minutes. Pour over marinade over chicken. Make sure both sides and all the crevices are covered. Cover with lid or saran wrap and place in refrigerator overnight.
- Preheat oven to 425˚. Place chicken breast side up on a rimmed baking sheet. Roast the chicken until the temperature in the thickest part breast reaches 160˚, and the juices run clear about 60 minutes.
- Remove from oven and tent with aluminum foil. Let the chicken rest for 10 minutes before carving.
- Serve with tortillas and all the best toppings, toss into a salad with rice or potatoes, or enjoy it all alone.
Video
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Pairing
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Food safety
- Ensure the chicken reaches an internal temperature of 160˚F to ensure it's fully cooked.
- Refrigerate leftovers promptly, and do not leave them at room temperature for an extended period.
- Thoroughly wash all utensils and surfaces that come in contact with raw chicken to prevent cross-contamination.
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