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Meat
Easy
6 Servings
Allergens 
No Allergens specified
5 Hours
Diets
No Diets specified
Submitted by Eli Berman I love ginger citrus on chicken. This new recipe provides subtle citrus flavors and a bit of ginger to tickle the palate. My Shabbos guests loved it, I hope you do too.
2 stalks lemongrass
8 cloves garlic
1 Tablespoon fresh grated ginger
2 limes, zested, then juiced
1 medium Jalapeño pepper (remove seeds if you are not a fan of spice)
1/4 cup olive oil
3 limes, zested and juiced
4 cloves garlic, pressed or microplaned or fine diced
2 teaspoons fresh grated ginger
1/4 cup honey
1 whole chicken, cut into 1/8ths
Kosher salt
Place marinade ingredients in a food processor and pulse until you have a thick paste.
Place chicken into a nonreactive 9×13 roasting pan and sprinkle with kosher salt; then, rub the marinade all over; massage it into the meat well.
Let marinate at least 4 hours, or overnight in the fridge.
Preheat oven to 400°F. Mix glaze ingredients well and let sit at room temperature until needed.
Let the chicken come to room temperature and place in preheated oven covered. Cook for 50 minutes.
Uncover and brush half of glaze over the chicken.
Roast for 10 minutes, then glaze with the remainder of the glaze.
Cook until golden brown (another 10 minutes should do it).
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