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Mexicali Chicken




Source of Recipe


from link below


Recipe Link: http://www.householdproductsinc.com/RecipeDisplay.asp?id=387

List of Ingredients




Mexicali Chicken

1 lime
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1/2 teaspoon salt
Pinch cayenne pepper
1 tablespoon olive oil
1/2 oven stuffer roaster chicken
(about 3 pounds)
2 hot chili peppers, halved
(seeded, if desired)
1/2 pound small red skinned
potatoes,halved
1/4 pound white pearl onions, halved
or 1 small onion, quartered
Additional cilantro, lime slices and
hot peppers for garnish

Grate the zest from the lime; cut lime in half and juice. In a small bowl,
combine lime zest, juice, cilantro, garlic, salt, pepper and oil.
Loosen the skin from the chicken breast and thigh. Rub most of the lime
mixture on the chicken, under the skin. Place chicken in re-sealable plastic
bag and rub remaining lime mixture on chicken. Add hot peppers. Seal the bag
and chill at least one hour or over night before cooking.
Set a Black & Decker® Toast-R-OvenT 800 Series to 350°F. Heat for 5 minutes.
Line the oven tray with foil and place the chicken on the pan. Add the
potatoes and onions to the bag. Toss well. Add the potato mixture to the
baking pan.
Bake 1 1/4 hours or until internal temperature of the chicken thigh
registers 175F and the potatoes are tender, basting occasionally.

Recipe