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Categories:Viewed: 97 - Published at: 6 years ago
Ingredients
- 6 cloves garlic, crushed
- 2 tablespoons fresh or dried roesemary
- Juice of 2 limes
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 3-to-3 1/2-pound chicken, split and butterflied
Method
- In a stainless-steel or ceramic bowl, combine the crushed garlic, rosemary, lime juice, olive oil, salt and pepper.
- Place the chicken in the mixture, making sure that it is well covered with the mariande.
- Cover the bowl and refrigerate overnight.
- Preheat the oven to 400 degress, or if using a grill, light the coals.
- Place a cast-iron skillet over high heat until it smokes.
- Remove the chicken from the marinade, pat it dry with paper towels and reserve the marinade.
- Place the chicken, skin side down, in the hot pan.
- Press a weight on the bird and sear for 5 minutes.
- Remove the pan from heat; remove weight.
- If using the oven, roast the chicken, still in the skillet and skin side down, for 15 minutes, basting twice with the excess marinade.
- Turn over, rebaste and roast an additional 20 minutes.
- If using a grill, sear the chicken on the top of the stove as above.
- Remove from the skillet and place on a grill very close to the white coals, skin side down, for 20 minutes.
- Turn over, cover the grill and continue cooking for 20 to 30 minutes, or until the thigh juices run clear when pricked with a fork.
- Baste the chicken frequently with the extra marinade.
