Thai Lime Roast Chicken
This Thai recipe for lime roast chicken is super-delicious with crispy skin and tender meat underneath and marinaded with a sweet lime sauce.
- Serves: 6 persons
- 5lb./2 kg. chicken (medium-sized; thawed if using frozen)
- ½cup chicken stock
- For Lime Marinade Sauce:
- ½cup lime juice
- ¼cup rice vinegar (or substitute regular white or apple cider vinegar)
- ⅓cup fish sauce
- ½cup sugar (brown, loosely packed)
- 7to 8 garlic cloves (minced, or 1 tablespoon bottled pureed garlic)
- 1to 2 red chilies (fresh, minced; or 1 teaspoon dried cayenne pepper)
- 3green onions (sliced)
- 4lime wedges
Step 1Gather the ingredients.
Step 2Preheat oven to 350 F. Empty cavity of the chicken, rinse and pat dry. Place chicken in a deep roasting pan or casserole dish with a lid, or foil for cover.
Step 3Place marinade/sauce ingredients in a saucepan and stir over medium-high heat until it reaches a light boil and sugar dissolves. Reduce to a minimum, stirring occasionally for several minutes, until sauce thickens slightly.
Step 4Pour 1/3 of this sauce over chicken. Thoroughly coat the chicken by spooning it over. Reserve remaining sauce for later. Add 1/4 cup stock to the bottom of the roasting pan , then cover and place chicken in the oven for 1 hour.
Step 5Remove from oven and use a ladle to spoon juices from the bottom of the pan over the chicken. Cover and return to the oven 1 more hour.
Step 6Remove from oven and spoon 2 to 3 more tablespoons of the lime marinade/sauce you reserved earlier over chicken (the sauce may have become thick by this time, almost like a syrup; this is fine—it will "melt" when it touches the hot flesh of the chicken. There should still be moisture (juices) in the bottom of the roasting pan - if not, add 1/4 cup more stock. Cover and roast until the inner flesh is well cooked (30 minutes to 1 hour, depending on how large of a chicken you're roasting).
Step 7Finally, uncover the chicken and return to oven 15 minutes, until the skin has turned golden-brown.
Step 8Using a ladle, scoop out 1/3 cup of the juices from the bottom of the roasting pan and add to the reserved lime sauce. Place over medium heat, stirring occasionally until sauce is warm. Taste-test it, adding a little more sugar, if desired, or a little more fish sauce if not salty enough. Add more fresh minced chili or cayenne pepper if more spice is desired.
Step 9To serve, either place the whole chicken on a platter and pour the sauce over or serve it on the side. OR place chicken on a chopping board, and chop it into pieces (as shown). Place the pieces on a serving platter. Pour sauce over, then top with sliced spring onions.
Step 10Serve and enjoy!