Puerto Rican Style Chicken A La Jamie

So my hubby, Normando Luis… OR as I call him: Normy and Norman. Well his family does this amazing rub on pork roast that they make for Christmas every year. You can find the recipe here: Recipe I have made it before and well It’s Good stuff!

So I decided one night to do it on chicken. You could probably use it on any kind of meat or heck even fish too. But I went with a whole chicken.

So I did this all on taste. I added in the stuff it says in the book, but added more than what it would normally call for, cause I am Jamie and I am intense and I like my food to be intense and flavorful!

So for mine I did Garlic (8-10 cloves)

Minced

added it to a bowl and then added fresh ground black pepper, to taste

Then added in Salt (1/2 a tsp) and Oregano (1 tsp) and 1/4 tsp garlic salt

Then added in the juice of one lime

and then balsamic vinegar (1/4 cup)

and last Olive oil (about 1/3 cup)

Mix everything together, set aside.

Then grab a whole Chicken, Almost 6 pounds.

Remove anything from inside of the chicken (Gross part), and then wash it with cold water, and then dry very well with paper towels, and throw it in a big bowl and pour the bowl of olive oil, garlic and goodness over the chicken…

make sure to rub the chicken down with all the stuff that was in the bowl, even underneath and the legs and everywhere, just rub that meat! Show it some LOVE!

So then cover the chicken and put it in the fridge and let it sit. I did mine one evening after dinner and let it marinate that night and all day the next day and ate it the next night. The longer you let it sit and marinade the better it tastes

So then take it out of the fridge and preheat the oven to 250 and put the chicken in a roasting pot uncovered

Bake for 5 hours, uncovered, low and slow or to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chicken stand for 10 minutes before carving.

This chicken is  SO juicy and tasteful that you will be saying MMMMMMMM at each bite you take! Make it TODAY!

Served mine with Ranch dressing roasted potatoes and Glazed Pearl Onions and asparagus