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Chili Garlic Lime Chicken
...in your mind.
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Chili Garlic Lime Chicken

Chili Garlic Lime Chicken

Am I a Kewpie mayo fan - you bet I am. Does it make a difference in the recipe? You sure as hell bet it does. The Kewpie, along with the dry brining of the chicken will make you the star of the neighborhood.

Makes one chicken

Ingredients

  • One whole chicken (4ish pounds) spatchcocked, see here for how
  • Kosher salt
  • 1/3 cup Kewpie Mayonnaise
  • 4- 5 tablespoons garlic paste, or 5 or 6 minced big garlic cloves
  • 1 teaspoon black pepper
  • 1 teaspoon chipotle chili powder
  • Zest and juice of one lime

Directions

  1. We start by dry brining the chicken which will make it more tender and juicy - and it's easy and way less of a hassle and less messy than old school 'wet' brining. Season both sides of chicken with the salt (use approximately one teaspoon per pound) and place skin-side up on a rack on a baking sheet - put in fridge uncovered 4 hours up to overnight
  2. Combine Kewpie, garlic paste, pepper, chili powder and lime zest & juice in a small bowl, mix well and set aside
  3. Remove chicken from fridge 30 minutes before cooking - do not rinse or wipe off any remaining salt
  4. Preheat smoker or oven to 275 degrees
  5. Brush mayo mixture on both sides, and put on the rack and into the oven or smoker - cook until an instant read thermometer reaches 155-160 in the breast
  6. Remove, tent loosely with foil for 15 minutes, then...away you go