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Whole roast chilli lime chicken with crispy skin, served with fresh limes, red chillies and herb sauce

Chilli Lime Chicken (Whole roast)

Catalina T
A vibrant chilli lime chicken roasted whole until golden and juicy, perfect as a festive centrepiece with a modern twist.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Marinate time 1 day
Total Time 1 day 1 hour 40 minutes
Course Main Course
Cuisine Asian
Servings 4 Servings
Calories 556 kcal

Video

Ingredients
  

  • 1.8 - 1.9kg (4 - 4.2lb) whole chicken, cleaned & pat dry (NOTE 1)
  • 2 tbsp coriander (cilantro), finely chopped

FOR THE MARINADE

  • 5 garlic cloves (peeled)
  • 20g / 0.7oz fresh ginger (peeled, sliced)
  • 3 - 5 Bird's eye chillies (chopped roughly) (NOTE 2)
  • zest of 2 medium limes, finely grated
  • ½ cup (125ml / 4floz) fresh lime juice
  • 1 tbsp (20ml / 0.7floz) peanut oil, or vegetable oil
  • ⅓ cup brown sugar, packed
  • 2 tbsp (40ml / 1.4floz) fish sauce (NOTE 3)
  • 2 tbsp (40ml / 1.4floz) light soy sauce (NOTE 4)
  • ½ tsp salt

Instructions
 

  • 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.
    finely chopped garlic, ginger and chillies in a mini food chopper bowl
  • Transfer the garlic, ginger and chilli mixture to a bowl and add the remaining marinade ingredients. Mix well until the sugar has fully dissolved.
    A whisk blending the marinade ingredients together
  • Pat the chicken dry. 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.
    Pouring the marinade into a bag with the chicken in it
  • 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.
    Strain the marinade through a sieve to remove the solids. Reserve the liquid and discard the solids.
    patting the chicken dry with paper towels
  • 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.
    basting the chicken during roasting
  • 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.
    Heating up the marinade to make the sauce

Notes

(NOTE 1) 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.
(NOTE 2) 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.
(NOTE 3) 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.
(NOTE 4) 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 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.
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.
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Cheers – Cat T

Nutrition

Serving: 1 ServingCalories: 556kcalCarbohydrates: 12gProtein: 43gFat: 37gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 162mgSodium: 1765mgPotassium: 673mgFiber: 2gSugar: 4gVitamin A: 658IUVitamin C: 73mgCalcium: 58mgIron: 3mg