Fragrant with Cilantro, Lime, Garlic, and Scallions, the kicker to this delicious chicken is the Beer that gets infused during the roasting process!

Science and genetics are a delightfully intriguing mystery, allowing each individual to discover preferences, food aversions, or allergies or sensitivities. One of the most baffling genes that is imbedded in human DNA is the gene that transforms a commonly beloved herb’s flavor, Cilantro, into something that tastes akin to dish soap when consumed raw. This simple, inexpensive herb is something that for those unfortunate souls, that transforms a fragrant, mouthwatering dish into something that is almost inedible. This little herb is not difficult to grow, and is often the final garnish or added herb in a multitude of dishes across a litany of cuisines. Tacos, soups, salsas, salads, sandwiches, and a ridiculous amount of other common foods.

For myself, I have been one of those unfortunate people that always abhorred the taste of Cilantro. A sneaky sprinkling into a blended salsa suddenly made the whole thing taste slightly soapy, and when I was small I often imagined that the dishwasher had not done its job properly and there was soapy residue on the utensil or bowl I was eating from. At times, if I sent someone else to the store for flat-leaf parsley, I would resolutely let the accidentally-purchased Cilantro wither away to a slimy mess in the fridge in my refusal to use it in my own cooking.

Incorporating Cilantro in this cross between a dry brine/paste creates incredible flavor as the herby flavor permeates the meat without the Soapy quality fresh Cilantro does for those of us with that "lucky" little gene.

For years, I longed to overcome this aversion to such an innocent looking little plant. There is a stockpile of past situations I can perfectly recall where I internally lamented the addition of Cilantro to dishes I loved. Salsa, in particular, was one dish I absolutely love but had to overlook the addition of Cilantro. I would consume additional tortilla chips, in their salty little triangles of corny crunch to mask some of the soapy flavor of the little herb. Upon much reflection, trial and error and countless retastings of this herb, I figured out that Cilantro that has been cooked down somehow loses quite a bit of the soapy element. Upon discovering this exciting little tidbit, I wanted to apply this knowledge of the herb as the gateway into the world of learning how to appreciate Cilantro properly. Experimenting with a few different applications, such as cooking down the cilantro in Chicken Tortilla Soups, or incorporating it into a cooked, blended sauce, got me a little closer to embracing the little herb.

And then, finally, I hit the magical combination of flavors and cooking techniques that made Cilantro SING to my senses. Imagine a wafting, deliciously warm scallion, garlicky, and completely aromatic scent radiating from your oven. It weaves together with a hint of bright lime, and the Cilantro melds together with all the other ingredients and is then perfumed with yeasty beer. The scent is intoxicating and utterly epic, and as an added bonus since it is a traditional roast chicken you look SUPER fancy and innovative for not doing a classic roast chicken flavored with just salt and pepper.

Creating the paste by hand, you want to chop your Scallions, Cilantro, and Garlic to roughly this consistency. If you are using a food processor, make sure to not completely liquify the ingredients together - you want to have a bit of texture to the paste.

This Drunken Cilantro Lime Roast Chicken is completely worth the wait to let it dry and brine in the fridge. First, you create a cross between a paste and a wet brine with the Cilantro, Garlic, Scallions, Lime Juice, and Salt. If you have a food processor or mini blender, just pulse until everything is nice and blended, but still with a bit of texture to it. You do not want to create a completely smooth sauce. If you do it by hand (which you absolutely can, just takes a few minutes longer) essentially you are mincing the Cilantro, Garlic, and Scallions together until they are almost a paste consistancy. Then you add them in a bowl with the first part of the salt and Lime Juice. Thoroughly and evenly spreading this mock paste all over the bird is a slightly messy business, but hold strong and the end result it so worth it.

Then, once cracking a good amount of Pepper all over the chicken and the rest of the alt all over it, you stuff the cavity of the bird with an onion and the remaining lime wedges. Then you tie together the legs so it helps the bird stay contained and cook more evenly in the oven, but before you get ready to cook it you very loosely cover it with Aluminum foil and let that chicken rest in the fridge for 36 hours. TRUST ME, it not only infuses the meat with incredible flavor, but the cold air will help dry out the chicken skin so it is perfectly crispy and delicious when you roast it. The salt sprinkled on before letting the bird marinate helps draw out extra liquid and encourages the skin to get crackly and crisp.

Lining the roasting pan with Heavy Duty Aluminum Foil helps create an easy peasy cleanup process.

Then, once you have hit the day you wish to roast this bird, remove the chicken from the fridge for a half hour while your oven preheats. Letting the meat come to room temperature will encourage the finished product to roast evenly and be juicy and thoroughly cooked, eliminating the over-cooked chicken breast and undercooked darker meat. Since the first time I roasted a chicken Spatchcock Style, I have been itching to perfect a traditional roast chicken and this is my go to for company dinners, leftover chicken is used in meal prepping during the week, and sometimes I just want to snack on a piece of this delicious chicken.

The end result of this chicken is a tender, juicy bird. The flavor permeates throughout the entirety of the bird, and the Cilantro flavor present, yet mingles so beautifully with the Scallions and the Garlic. Since you baste the bird as it roasts, the skin is crackly, peppery, and completely perfect. The lime juice adds just enough acidity to the meat without being overpowering, and I highly recommend squeezing a bit of fresh lime juice over the chicken as you eat it. This chicken is perfect served with traditional foods like mashed potatoes and corn, but I actually love serving it with some Charro Beans and Calabacitas for a Hispanic twist on an American Classic. The active time of preparing the paste and chicken is roughly a half hour, then you leave it alone for a day and a half before roasting it. Pretty hands off overall, and that leaves you time to prepare the rest of the sides or get other things done. Not too shabby and I think I have finally overcome my fear of roasting whole chickens. :)

Crispy, crackly, flavorful skin, intense flavor throughout the entire chicken, this Drunken Cilantro Lime Roast Chicken is a show stopper.

Drunken Cilantro Lime Roast Chicken

Author: Iris Anna Gohn

Servings: 6 to 8, depending on the sides you serve with it.

This chicken is something that can be dressed up as a showstopper for a company dinner, or just as a delicious way to meal prep for the week. I have experimented with different lengths of time for marinating the chicken in the fridge, and while you can go as short as 24 hours with a pretty good result, waiting the extra bit of time to get to the 36 makes a world of difference in how much the flavor penetrates into the meat. If you are weirded out about your fridge having such a strong smell in it for almost 2 days, you can help reduce the smell by having an open box of Baking Soda in the fridge to help absorb the odors.

I absolutely adore the flavor the beer imparts into the meat as it roasts, but if you do not have it on hand or choose not to indulge in alcohol, chicken stock will work as a substitute.

Once the drumstick easily pulls away from the bird when you gently tug it, the whole chicken is done. Using a meat thermometer, the internal temperature would be about 160 degrees, and then the chicken will continue to cook once you pull it out and cover it with Aluminum Foil. Letting the chicken rest for about 10 minutes allows the juices to naturally redistribute throughout the meat, ensuring the chicken is tender and juicy.

When basting this chicken, I just used a large spoon and evenly drizzled the juices over the bird. If you own one of those plunger things, by all means use that. Or, you could use a brush - basically it’s use the tool you are most comfortable with (or own!)

Ingredients

4 to 5 pound Whole Chicken
2 Tbsp Finely Minced Garlic (5-7 cloves Garlic)
3 Scallions, Finely Minced
1/3 Cup Fresh Cilantro Leaves, no stems, Finely Chopped
3 Tbsp Fresh Lime Juice (1 large or 2 small limes) cut into quarters, save juiced slices
2 1/2 Tsp Coarse Kosher Salt, divided
1/2 Tsp Fresh Cracked Pepper, divided
1 small onion, peeled and halved
1 Cup Beer (I have used both Sierra Nevada and Corona, and prefer the flavor the Sierra Nevada imparts to the chicken)

Directions

For the Cilantro Lime Paste:

If using a food processor, slowly pulse together the Cilantro, Garlic, Scallions, Lime Juice, and 1 Tsp of Kosher Salt and 1/4 Tsp of the Fresh Cracked Pepper. Do not blend together the ingredients until smooth, you want there to be some texture to the mixture still.
If doing by hand, mince together the Cilantro, Garlic, and Scallions until it is a thick, chunky paste. As you mince these aromatics they will release some liquid which is okay. Doing it by hand should take anywhere from 5 to 10 minutes, depending on your speed of chopping.
In a small bowl, add in all the liquid and Cilantro paste you have made, then add the Lime Juice and 1 Tsp of Kosher Salt and Pepper. Mix together thoroughly. Set aside while preparing chicken.

To Prepare the Chicken:

Line a 9x13 Roasting Pan with Heavy Duty Aluminum Foil, dull side up. This will help for easy cleanup later. Also cut a 1 foot length of twine to be ready to tie the chicken legs together.
Peel and cut the Onion, and cut the additional lime into wedges. Set aside.
Rince the Chicken and thoroughly pat dry with paper towels.
Remove the giblets, etc from the cavity of the chicken. You can choose to save this to make gravy or discard.
Carefully, evenly spread the Cilantro Lime Paste all over the chicken. Massage some of it under the skin, and make sure hit is thoroughly covered.
Stuff the cavity of the chicken with the Onion and Lime Wedges.
Tie together the legs of the bird so they lie smooth and flat close to the body with the twine.
Liberally Salt and Pepper the entire Chicken with the remaining Kosher Salt and Fresh Cracked Pepper.
Very loosely cover with Aluminum Foil and let sit in the fridge for 36 hours.

To Roast the Chicken:

Take Chicken out of fridge and let rest on counter for a half hour. Remove Aluminum Foil. Arrange oven rack to the lower third of the oven. Preheat oven to 425 F during this time.
Pour the beer (or chicken stock) in the bottom of the roasting pan around the chicken evenly.
Slide Chicken into oven and roast for 50 minutes, then start basting the chicken in its juices every 10 minutes evenly. The chicken should be done in 1 1/2 hours.
Remove the chicken from the oven and cover with Aluminum Foil. Let rest for a minimum of 10 minutes before carving to serve.