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Learn how to make Mexican Style Roast Chicken with our Chef Varun Inamdar.
Introduction
This Mexican Roast Chicken recipe is a great take on a classic dish, and it’s all the tastier for it. The Mexican Style Roast Chicken recipe involves marinating a whole chicken in zesty citrus and spices, and further roasting it for a big flavor! If you’re looking for a super flavorful roast chicken recipe that is easy to make and truly satisfies, the Mexican Chicken Roast will absolutely deliver! Try out this scrumptious whole chicken roast this weekend & let us know how you like it in the comments.
Marinating the Chicken
2 tbsp Oil
1 tbsp Garlic Paste
1 tsp Black Pepper (crushed)
1 tsp Sweet Paprika
1 tbsp Red Chilli Powder
1 tsp Cinnamon Powder
1 tsp Dried Thyme
1 tsp Mexican Oregano
1/4 tsp Achiote Powder
1 tsp Cumin Powder
Salt (as required)
For Basting
Oil
For the Sides
4-5 Baby Potatoes
3-4 Pita Breads
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Today is Christmas eve. With Christmas comes in the whole magic Of roast poultry Whether it's duck, chicken, turkey, quail The poultry could be any But the magic is in the seasoning It's in the spice. Today the recipe that I'm going to show you Is whole roast Chicken – Mexican style. Mexican Roast Chicken traditionally
is made in a very different way The whole idea there is
to create like a marination Almost like a Brine. So all this that I am showing you Actually goes in cold water And then the Chicken sits in it For like a day or maybe longer But we do not have
time, we have zero patience. This recipe is like a cracker Just within a few minutes,
you get the marination ready And it will take like 40-45 minutes
for the Chicken to get baked. To get beautifully
roasted on this Pit here. So the first thing that goes in this bowl Is Vegetable Oil Garlic paste. Well, this recipe calls for no Ginger. I'm going to add in a
few powders very quickly. The first one, is crushed black Pepper Followed by Sweet Paprika. Red Chilli powder Cayenne pepper Cinnamon powder, Thyme, Mexican Oregano,
Well, I've used Mexican Oregano
which traditionally goes in this recipe. Well, I've traveled in that belt So I always like picking
up some spices and herbs That I like. In case, you do not have
this, do not get worried You can use Italian Oregano By all means. Let's continue with Archiote powder Achiote powder brings in that
beautiful red color in recipes. In case, you can not lay your hands on this You can use a food grade color. Natural, synthetic, Natural is always better. Cumin powder, And last but not the least Salt as required. Let's mix all of this. And with this, your
marination is done and ready. Let's drop in our whole dressed
Chicken into this marination. Well for this recipe, I've
used Chicken with skin Because the skin also
lends in that moisture Just when it touches
the surface of the skin. It will become nice
and crisp on the outside And stay juicy and succulent within. Ensure that the cavity of the chicken Also is rubbed With this Mexican spice mix. Once the Chicken gets rubbed Literally massaged With this wonderful marination. Let it sit gloriously on the barbeque. Now you would be wondering
what about the remaining marination. I've some Potatoes right here. Let's drop these in the marination.
Rub like so… And place this on the grill as well. Let's cover the Chicken and the Potatoes And allow these to cook For 5-7 minutes And after every 5-7 minutes. We are going to take some extra Oil And base this. Now the idea of covering this Is very simple. We do not want the Charcoal To burn literally Because we just wanted to be settled. So that the Chicken
starts cooking from within. Think about it. If the Charcoal is well lit And literally fired up The Chicken will burn on the outside And stay raw within We do not want that to happen. So every 5-7 minutes We base this with some Oil And ensure it becomes
nice crisp on the outside And juicy within. This will take roughly
around 40-45 minutes. Patience on. With this, Our Mexican Roast Chicken Is done and ready. Served, of course, with Mexican Potatoes Some jalapeno salsa. I couldn't lay my hands on Taco
but I have some Pita with me. Let's grill them quickly. Some pickled jalapenos
Tomato salsa And finely grilled Pita. Solely because I couldn't
lay my hands on soft Tacos Anyway this recipe is from my home To yours. Merry Christmas to all
of you across the globe And this is me the Bombay Chef Varun Inamdar Signing off. Bye for now. The recipe whole roast Chicken Mexican style See you soon.
