A vibrant chilli lime chicken roasted whole until golden and juicy, perfect as a festive centrepiece with a modern twist.

This year, I wanted to focus on some budget-friendly festive recipes. With the cost of living skyrocketing, many of us are feeling the pinch! But, the good news is, you don’t have to spend big to create magic in the kitchen. Simple ingredients can still create delicious things, just like my 4-ingredient Brown Sugar Palmier or 2-ingredient Flummery.

So, without further ado, let me introduce my Chilli Lime Chicken.

Oh my goodness! Can I say this one turned out perfect?! The flavours come together beautifully, giving you the best of everything: zesty, sweet, and just the right amount of heat. The skin browned up so well, and the entire chicken was exceptionally juicy. Guaranteed, there are no dry or boring parts here.

We were thoroughly enjoying our dinner when my husband declared the leftovers belonged to him, like he was doing us all a favour. I gave him a judgy look, which he knows all too well.

“What? You never eat leftovers anyway!”

That statement is only about 75% true. I’ll admit, I like variety, and sometimes I crave something different the next day. But this Chilli Lime Chicken? I’d happily eat for morning, lunch and dinner all over again. Yes, it’s that amazing!

Why you’ll love this Chilli Lime Chicken

Here’s why you’ll fall head over heels for this Chilli Lime Chicken:

Perfect festive centrepiece

Don’t worry if the chicken looks a little underwhelming during the marinating or basting stage, just trust the process. Once roasted, it’s like it’s had a complete makeover. The skin turns beautifully golden with irresistible charred edges, making it a stunning centrepiece for any festive table.

Fresh zesty flavour with some heat

This chilli lime chicken delivers a serious flavour punch. It’s bright and zesty from the limes, balanced with sweetness from brown sugar, and rounded out with savoury depth from soy and fish sauce. The chillies add just the right amount of heat. The aroma alone is incredibly inviting, and it tastes even better.

Easy to prepare, impressive to serve

There’s no need to fuss over this one. Simply marinate overnight, let the chicken rest for 30 minutes, then roast until golden, basting every 20–30 minutes. No stuffing the cavity or tying the chicken (unless you want to). When you pull that beautifully roasted chicken out of the oven, you’ll feel very proud, and everyone else will be too.

Ingredients for Chilli Lime Chicken

These are the ingredients you’ll need to make Chilli Lime Chicken (Whole Roast). Most are easy to find, and a few flexible swaps are included if needed.

Whole chicken – You’ll need a whole chicken weighing 1.8–1.9 kg (4–4.2 lb), which comfortably feeds around 4–6 people. If your chicken is slightly smaller or larger, that’s absolutely fine as there’s plenty of marinade to go around. Just be sure to adjust the cooking time accordingly.

Bird’s eye chillies are small red chillies commonly used in Southeast Asian cooking, and they can be quite hot. Adjust the number to suit your heat tolerance: Hot: 5 or more chillies, Mild: 1–2 chillies, Medium: 3–4 chillies. Thai red chillies make a great substitute and have a similar heat level.

Fish sauce – My favourite brand is Squid Fish Sauce from Thailand, but any good-quality fish sauce will work. While it has a strong aroma, fish sauce adds a deep, savoury umami flavour that really balances the lime and chilli. You can usually find it in the supermarket or at an Asian grocer.

Light soy sauce (or regular soy sauce) – Use light soy sauce or regular soy sauce here. Avoid dark or sweet soy sauce varieties, as they’re much thicker and sweeter and aren’t interchangeable in this recipe.

How to make Chilli Lime Chicken

Here’s how to make this mouthwatering roast Chilli Lime Chicken

1. Place the garlic, ginger and chillies into a mini chopper (food processor) and blitz until finely chopped. Alternatively, use a mortar and pestle to pound the ingredients into a paste.

2. Transfer the garlic, ginger and chilli mixture to a bowl and add the remaining marinade ingredients. Mix well until the sugar has fully dissolved.

3. Place the chicken in a large resealable bag and pour in the marinade, making sure to spoon some into the cavity. Squeeze out as much air as possible, seal tightly, and lay the bag flat on a large plate. Marinate in the fridge for at least 8 hours, turning the chicken every 3 hours if possible, or at least once halfway through the marinating time.

4. Strain the marinade through a sieve to remove the solids. Reserve the liquid and discard the solids.

5. When ready to roast, remove the chicken from the fridge and let it rest on the kitchen bench at room temperature for 30 minutes. With 15 minutes remaining, preheat the oven to 180°C (350°F). Line a roasting tray with baking paper, then foil.

6. Place the chicken on a roasting rack set over the prepared tray. Use paper towels to gently remove any herbs or spices stuck to the skin, as these can burn during roasting. Brush the chicken with some of the reserved marinade and roast for approx. 90 minutes, basting every 20–30 minutes. Once cooked, allow the chicken to rest for 15 minutes before serving. Sprinkle the chicken with 1 tablespoon of coriander.

7. After the final basting, pour the remaining marinade into a small saucepan. Heat over medium-low heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and stir through 1 tablespoon finely chopped coriander. Serve the sauce alongside the chicken.

Tips for the best whole roast Chilli Lime Chicken

The longer marinading time the tastier

To infuse the chicken with all those beautiful aromatic flavours, marinate it overnight or for at least 6–8 hours. Place the chicken in a sealed bag and turn it halfway through the marinating time (or every 2–4 hours) to ensure the marinade coats the entire chicken evenly.

Baste the chicken

I know what you’re probably thinking… this is meant to be an easy recipe! And it is. While basting might feel a little inconvenient, it’s not difficult and it makes a big difference. Basting every 20–30 minutes adds flavour, keeps the chicken moist, and helps develop that gorgeous golden colour. Trust me, it’s totally worth it for a glamorous-looking centrepiece.

Rest before carving for juicy chicken

For the juiciest, most tender meat, allow the chicken to rest for 10–15 minutes after roasting before carving and serving. This helps the juices redistribute and prevents them from running out onto the board.

Frequently Asked Questions

Can i prepare this ahead of time?

Yes , this is the best part! You can marinate the chicken and leave it covered in the fridge for up to 24 hours. I don’t recommend going longer than this, as the acidity can start to affect the texture of the chicken

Is this recipe spicy?

I used 5 bird’s eye chillies and personally found the heat quite mild. That said, heat tolerance varies, so adjust to suit your taste:

• Mild: 1–2 chillies
• Medium: 3–4 chillies
• Hot: 5 or more chillies

If you’re cooking for small children or prefer no heat, you can omit the chillies altogether. The flavours still carry through beautifully and the chicken will still be delicious.

Do I need to stuff the cavity of the chicken?

You can stuff the cavity with the remaining lime halves after juicing if you like. I often skip this step and don’t bother tying the chicken legs either because the chicken still turns out incredibly flavourful.

Why does the chicken need to rest before roasting?

Resting the chicken before roasting allows it to come closer to room temperature after being chilled in the fridge. This helps the chicken cook more evenly and results in juicier meat.

Storage and reheating

How to store and reheat Chilli Lime Chicken

Allow the chicken to cool completely at room temperature, then transfer to a sealed container and store in fridge for up to 3 days.

To reheat, warm gently in the oven or microwave until heated through. For best results, cover the chicken to prevent it from drying out and spoon over a little of the reserved sauce if needed.

More amazing chicken recipes you’ll love

Nutrition Information

I use a third-party calculator to estimate the nutrition and calorie details. These numbers are only an approximate guide.

Australian Measurements

All measurements on this website use Australian standard cups and spoons. For conversion details see my Australian Cooking Measurements page.

I’d love your feedback!

If you made this recipe, please leave a star rating and comment below; it really supports my blog and helps others find the recipe.

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Cheers – Cat T