Cilantro Mint Roasted Chicken

Cilantro and mint are great combined, and with the addition of Serrano peppers, ginger and garlic for heat, cumin and cloves for spice and lime juice for freshness this chicken offers depth and flavor that you will love! It’s great roasted or partially roasted and then charred on the grill to finish it off. Either way it will become one of your favorites!

Cilantro-Mint-Roasted-Chicken-finished

The chicken is spatchcocked prior to marinating, which simply means to remove the backbone and flatten a whole chicken. If you are not familiar with this method, read our post, “How To Spatchcock/Butterfly and Brine Poultry”.

In a food processor, combine the cilantro, mint, garlic, ginger, chiles and lime juice and process until smooth.

Transfer to a bowl and stir in the butter, cumin, black pepper, cloves and 1 teaspoon of kosher salt. Make Ahead: The cilantro and mint butter can be refrigerated overnight

Set the chickens breast side down on a large rimmed baking sheet. Spread with some of the herb butter. Turn the chickens over and splay them out. Loosen the skin on the breasts and legs and spread some of the butter on the chicken underneath the skin. Rub the remaining butter over the top of the skin. Cover and refrigerate for 4 hours or overnight.

Preheat the oven to 425°. Let the chickens stand at room temperature for 20 minutes. Roast the chickens in the upper third of the oven for about 1 hour, until they are richly browned and the juices run clear when a thigh is pierced. Transfer the chickens to a carving board and let rest for 10 minutes. Pour the pan juices into a glass measuring cup and skim the fat from the surface. Carve the chickens and serve with the pan juices.

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Cilantro Mint Roasted Chicken

  • Prep Time: 5 hours
  • Cook Time: 1 hour
  • Total Time: 6 hours
Scale

Ingredients

  • 2 cups small cilantro sprigs
  • 2 cups mint leaves
  • 6 garlic cloves, chopped
  • 3 tablespoons chopped fresh ginger
  • 2 serrano chiles, thinly sliced (with seeds)
  • 1/2 cup fresh lime juice
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon freshly ground black pepper
  • 1/4 teaspoon ground cloves
  • Kosher salt
  • Two 3 1/2-pound chickens, backbones and wing tips removed aka Spatchcocked

Instructions

  1. In a food processor, combine the cilantro, mint, garlic, ginger, chilies and lime juice and process until smooth.
  2. Transfer to a bowl and stir in the butter, cumin, black pepper, cloves and 1 teaspoon of kosher salt. Make Ahead: The cilantro and mint butter can be refrigerated overnight
  3. Set the chickens breast side down on a large rimmed baking sheet. Spread with some of the herb butter. Turn the chickens over and splay them out. Loosen the skin on the breasts and legs and spread some of the butter on the chicken underneath the skin. Rub the remaining butter over the top of the skin. Cover and refrigerate for 4 hours or overnight.
  4. Preheat the oven to 425°. Let the chickens stand at room temperature for 20 minutes.
  5. Roast the chickens in the upper third of the oven for about 1 hour, until they are richly browned and the juices run clear when a thigh is pierced. Transfer the chickens to a carving board and let rest for 10 minutes.
  6. Pour the pan juices into a glass measuring cup and skim the fat from the surface. Carve the chickens and serve with the pan juices.

Notes

Adapted From | Floyd Cardoz

Nutrition

  • Serving Size: 6

Coming soon!