Ingredients
- 1 whole chicken
- 1 bundle chadon beni roughly chopped
- 5 cloves garlic roughly chopped
- 2 inch piece ginger roughly chopped
- ½ scotch bonnet pepper
- 1 tsp geera cumin
- 2 tsp lime juice
- 2 tbsp yogurt
- 3 tbsp olive oil
- 1 ½ tsp salt
- 1 tsp black pepper
- 4 - 5 dashes Angostura Aromatic Bitters
- 3 - 4 dashes Angostura Orange Bitters
Instructions
- Add ingredients to a blender then blend until smooth.
- Set marinade aside.
- Place chicken, back side up, with legs facing you.
- Use a sharp, heavy knife or kitchen shears to cut out the backbone of the chicken.
- Use knife to make a small incision into the middle of the breast. (be careful not to cut through to the other side)
- Turn chicken over then firmly press down with your palms.
- Use your fingers to create a pocket between the skin and the breasts.
- Add marinade liberally to the chicken ensuring to push some between the breasts and the skin.
- Allow to marinate up to 48 hours in the refrigerator.
- Allow chicken to thaw to room temperature then place in a preheated oven at 350 degrees for 1 hour and 20 minutes.
- Brush chicken with any pan drippings.
- Allow to cool for at least 10 minutes before enjoying.
Video
Tried this recipe?Let us know how it was!