Instead of being rubbed on the skin, spicy ginger-chile butter is spread under the skin, giving the meat a more intense flavor.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the ginger-chile butter: In a small bowl, using a spoon, mash together 2 tablespoons butter, shallot, ginger, jalapeno, lime juice, coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

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  • Preheat oven to 425 degrees. Using fingers, gently loosen skin from chicken breasts. With a small spoon, insert butter mixture evenly between skin and meat; pat skin back down. Tie chicken legs together with cotton kitchen twine; tuck wing tips underneath. Rub chicken with remaining 1/2 teaspoon butter; season generously with salt and pepper. On a rimmed baking sheet, arrange onions in a single layer; place chicken on top.

  • Roast until chicken is well browned and an instant-read thermometer inserted in a thigh (without touching bone) reads 175 degrees, 50 to 60 minutes. Transfer chicken to a cutting board and tent with oil; let rest 10 minutes (the temperature will rise by about 5 degrees).

  • On baking sheet, stir onions together with pan juices. Carve chicken; serve with onions and, if desired, lime wedges.

Reviews (2)

27 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 4
Rating: Unrated
08/07/2009
I really enjoyed making this dish. although I did not have any Ginger, So I subsituted it with Garlic.
Rating: Unrated
02/17/2008
We love this recipe, although I've made a few changes over time. I add some cumin and garlic to the butter mixture, as well as a extra jalapeno and ginger because we like a little spice. I also sprinkle coriander on the outside of the chicken and some put some of the butter mixture in the cavity. Even without these changes, the flavors are great!