Lime Basil Chicken

Lime Basil Chicken with Jalapeno Mint Jelly

Lime Basil Chicken with Jalapeno Mint Jelly

Lime basil chicken is super simple. Doing it low amine is even simpler – just take the skin off. The only catch with a skinless chicken roast is that you have to baste, and baste often. I basted the lime basil chicken every 20 minutes or so to ensure it had no chance to dry out.

1 whole chicken (5 lbs or so), skin and excess fat removed

1 limes

1 tsp ascorbic acid

1 C finely chopped basil, packed

1 tsp salt

3 Tbsp safflower oil

1 C chicken stock

  • Preheat oven to 350 degrees and set rack to middle.
  • Remove skin from chicken, and rinse off (inside and out) with water.
  • Slice one lime into four quarters and cut each piece to assist juices coming out.
Cut lime wedges open

Cut lime wedges open

  • Mix salt and ascorbic acid together in a ramekin.
  • Set into large Pyrex pan and rub down (all over outside and inside cavity) with salt and ascorbic acid, then basil.
  • Slice one lime thinly into rings. Lay rings onto chicken (I went a bit overkill on mine – I used two. I’d suggest using only one.).
Cover your lime basil chicken with lime slices

Cover your lime basil chicken with lime slices

  • Drizzle oil over the top.
  • Pour chicken stock into pan.
  • Bake for 1 1/2 – 2 hours, or until done and juices run clear. While you’re baking the chicken, work on the Jalapeno Mint Jelly to accompany it.
Just out of the oven: Lime Basil Chicken

Just out of the oven: Lime Basil Chicken


Very Low Amine: basil, salt

Low Amine: safflower oil, skinless chicken, broth

Very High Amine: lime

The URI to TrackBack this entry is: /2011/10/13/lime-basil-chicken/trackback/

RSS feed for comments on this post.

5 CommentsLeave a comment

  1. [...] Scoop out and slice while plated when served with dishes, such as Lime Basil Chicken. [...]

  2. I think that photo of the chicken before it’s cooked looks really great! This must have so much flavour!

    • Actually, it was almost a little TOO much flavor. I can’t believe I just said that…

      In the final recipe, I call for a little less lime than I used in this version, because it was a tad overkill on the lime. Apparently, there is such thing as too much of a good thing. Who knew!

  3. [...] Lime Basil Chicken ( [...]

  4. [...] Lime Basil Chicken ( [...]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

Join 1,090 other followers