Recipe of Super Quick Mango-lime-chili roast chicken
Mango-lime-chili roast chicken. Filipino Style Recipe of Lechon Manok or Roasted Chicken With Mango Lime Chili Sauce. Wrapped and roasted in banana leaves and stuffed with pandan leaves and other spices. Organic chicken, Olive oil, Lime and our signature Mango Chili Lime granola.
Search for your closest restaurant and order online. Chile spices, mango glaze & topped with chopped mango, cilantro, pico, avocado. Served with Mexican rice, steamed broccoli.
Hi, I'm Kimberly. Today, I will show you a way to make mango-lime-chili roast chicken recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it's super satisfying.
Mango-lime-chili roast chicken Recipe
Mango-lime-chili roast chicken is one of the most favored of current trending meals on earth. It's easy, it's quick, it tastes delicious. It's appreciated by millions every day. They're fine and they look wonderful. Mango-lime-chili roast chicken is something which I have loved my whole life.
Mango-lime-chili roast chicken is one of the most popular of recent trending foods in the world. It's easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Mango-lime-chili roast chicken is something that I've loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have mango-lime-chili roast chicken using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mango-lime-chili roast chicken:
- Make ready 1 of whole roasting chicken.
- Take 250 g of fresh mango slices, chopped (about 1 large mango).
- Make ready 1 of serrano chili, chopped.
- Make ready of Juice of 1/2 lime.
- Make ready 1 tbsp of fish sauce.
- Get 1 tbsp of honey.
- Take 1/4 tsp of ground allspice.
Steps to make Mango-lime-chili roast chicken:
- The day prior, season the chicken with salt (don't forget the inside of the bird). Leave the chicken uncovered in your fridge overnight. This will allow the salt to penetrate and flavour the meat, while also keeping it moist..
- In a blender, blitz the mango, chili, and lime into a puree. Run it through a mesh sieve into a small pot. Put the pot on medium-high heat and add the fish sauce, honey and allspice. Taste it and add more honey and/or salt as needed. Simmer for 5 minutes to reduce slightly. Remove the pot from the heat to cool..
- Once cooled to room temperature, spread half the marinade on the chicken. Put the chicken back in the fridge for 1 hour..
- Preheat your oven to 375 F. Truss the chicken, then put it on a wire rack on a baking tray and brush it with a little veg oil. Roast for 1 to 1 1/2 hrs until a meat thermometer registers 165 F. I usually measure both the breast and thigh to be sure. Keep an eye on the chicken while it cooks. It will burn a little due to the sugar, so don't worry too much, but if it gets too dark use a piece of foil to tent it..
- Brush the remaining marinade onto the chicken and roast uncovered a final minute or two so it gets sticky. Pull the chicken from the oven and let rest for 10 minutes before carving..
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