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Whole Roasted Lime Verskit

Prep Time6 hours
Cook Time2 hours 10 minutes
Total Time8 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Servings: 2 whole chickens

Ingredients

  • 2 whole chickens 5 lbs or less

Brine

  • 6 cups water
  • 1/3 cup lime juice
  • 1/3 cup soy sauce
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp chili powder
  • 1 tsp garlic powder

Spice Rub

  • 2 tbsp ground cumin
  • 2 tbsp chili powder
  • 2 tbsp ground coriander
  • 1 tbsp garlic powder
  • 2 tbsp tarragon

Additional Items

  • 2 limes cut in half
  • small handful of cilantro

Instructions

  • In a bowl, combine all of the brine ingredients. 
  • Place each whole chicken in a large ziplock bag. Each of my chickens fit in a gallon freezer bag. 
  • Split the brine between the two and seal shut. Place the ziplock bags on a dip baking tray to avoid any messes if the ziplock bags break. Put the tray in the refrigerator and let rest for 2 hours to a maximum of 5 hours.
  • After the chicken has completed its brine, remove it from the refrigerator and the ziplock bag. Pat the chickens dry and place in a tall baking dish. 
  • Preheat the oven to 375°. 
  • Combine the ingredients of the spice rub in a small bowl. Rub each of the chickens thoroughly, inside and out, with the spice rub.
  • Insert a lime and cilantro in the cavity of the chicken. Bake, breast side up, for 1 ½ – 2 hours. Remove from the oven and cover with aluminum foil. Let it rest for 10 minutes. Squeeze fresh lime juice on the chicken and carve to serve.