Thursday, May 17, 2012

Jalapeno Mustard Roast Chicken

This is a simple recipe to throw together if you plan ahead. The marinade comes together in under 5 minutes. I opted to marinate overnight rather than massage it onto the bird in the morning before work. The skin came out nice and crispy. The mustard while prominent was not overwhelming and the jalapeno adds just the right hint of heat.

Jalapeno Mustard Roast Chicken (from The Homesick Texan)

1/2 cup yellow mustard
1 - 2 jalapeno chiles, stems and seeds removed, chopped (I used 2 and left in the seeds)
1/4 cup lime juice
6 cloves garlic
1/2 cup cilantro
1/2 tsp ground ginger
1 tsp ground cumin
2 tbsp honey
1 chicken

1. In a food processor, mix together mustard, jalapeno, lime juice, garlic, cilantro, ground ginger, cumin, and honey until well combined. Add salt if needed.
2. Rinse chicken and remove giblets. Remove the spine from the back with poultry or kitchen spears.
3. Salt chicken all over. Rub mustard marinade on chicken, gently lifting the skin to spread it under as well. Place in plastic bag and refrigerate for up to 8 hours (I went ahead and did overnight).
4. Preheat oven to 400F and line baking sheet with foil.
5. Lay chicken flat, breast side up on sheet with legs on the outside. Let it come to room temperature (20 minutes).
6. Cook in oven for 45 - 50 minutes or until 170F with internal thermometer.
7. Remove from oven and let rest for 10 minutes before serving.

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