1 whole chicken, 4 - 6 pounds
Marinade:
2 TBLS finely minced ginger
3 cloves garlic, minced
½ tsp allspice
½ tsp cinnamon
2 tsps ground cumin
2 TBLS brown sugar
¼ cup chicken broth
2 TBLS lime juice
½ cup orange juice
1 TBLS Worcestershire sauce
2 tsps hot sauce
¼ cup finely chopped cilantro
2 tsps salt
1 tsp black pepper
1. In small bowl, combine all marinade ingredients.
2. Place chicken in large plastic bag, such as an oven roasting bag. Pour marinade over chicken. Seal bag and place in refrigerator 8 hours to overnight, turning occasionally to ensure even distribution of marinade.
3. Remove chicken from refrigerator 30 minutes prior to cooking to bring to room temperature.
4. Preheat oven to 350 F.
5. Remove chicken from marinade and place, breast side up, in a roasting pan. Dispose of leftover marinade. Sprinkle chicken with salt and pepper.
6. Place chicken in hot oven and roast 20 minutes per pound, or approximately 1 hour and 20 minutes for a four pound chicken. When done, internal temperature of the chicken at the thickest part of the thigh will read 190 F. Remove chicken from oven and rest for 10 minutes before carving.
7. Serve sprinkled with minced cilantro.
Nutrition Information, Per Serving:
670 calories; 37 g fat; 10 g saturated fat; 4 g carbohydrate; 75 g protein
Prep Time: 8 hour marinde.
Cook Time: 1 hour 20 minutes.
Courtesy of National Chicken Council.