Garlic Lime Chipotle Chicken from Our Best Bites I’m pretty sure everyone winds up in a cooking slump every now and then. Like…you’re making the same meals over and over again and you kind of dread dinnertime. And, chances are if you have kids that you’re already (consciously or subconsciously) gearing your meal-planning at least somewhat around them. And they still complain about dinner 5 out of 7 nights a week. And if you’re trying to eat healthy, that knocks out a whole category of fun cooking.

I have a little secret for you, and I hope you won’t love me less (or hate me more) if I tell you: sometimes I burn out in the kitchen, too. Sometimes all I want are peanut butter sandwiches and cold cereal and yogurt and apples and sugar snap peas and hummus (uh, hummus from the grocery store, because a burnt-out food blogger does not make her own hummus.) It doesn’t mean I don’t love you guys or this crazycoolfunweird experience, but, like any other thing that consumes a good portion of time and energy and resources, sometimes I need a break.

So in August, I busted my butt and made a Hello Kitty chore chart for myself and knocked out 6 weeks worth of posts. And then…I made peanut butter sandwiches and ordered pizza and we basically ate like hobos. I helped out at my kids’ school and binge-watched a certain TV show that rhymes with “shaking Vlad” and got caught up on my laundry. And it was wonderful. After about a month, I was itching to get back in the kitchen, to get behind my camera, to start developing recipes and get excited about others’ recipes.

This idea had been percolating in my brain for awhile and after my break, it was ready. I took our fauxtisserie chicken method and gave it a little Southwestern twist.

You’re going to need a whole 3-4 pound chicken (by the way, did you see this news about washing chicken? I’m feeling a little lost, I’m not gonna lie. Old habits die hard. Also remembering that time that I didn’t rinse it and was super sorry I didn’t.), 2 tablespoons of butter, 2 cloves of minced garlic, 2 tablespoons of minced cilantro, 1 tablespoon of adobo sauce from a can of chipotle chilies, 1/2 heaping teaspoon of kosher salt, and the zest of a lime.

Chipotle Garlic Lime Roasted Chicken from Our Best Bites

Loosen chicken skin by sliding your hand between the skin and the breast and wiggling it around (yeah, I know…) Combine butter, garlic, cilantro, adobo (see the sauce in there? Just stick your measuring spoon in and get what you need),

chipotle chilies in adobo sauce

salt, and lime zest

seasoning for garlic lime chipotle chicken from Our Best Bites

and rub it under the skin of the chicken. In a small bowl, combine the ingredients for the chicken rub except for the lime juice.

garlic lime chipotle chicken rub

Massage it all over the chicken. Stuff inside of chicken with whole cloves of garlic, the spent limes, and a handful of cilantro.

stuffed chicken from Our Best Bites

If desired, sprinkle the whole chicken with very coarse salt and black pepper.

Place 3 pieces of balled up aluminum foil in the bottom of a slow cooker and place the chicken on it, breast side up.

Lime garlic chipotle chicken from Our Best Bites

Cook on low for 6-8 hours. Serves 4-6.

Garlic Lime Chipotle Roasted Chicken from Our Best Bites

If you want to know what to do with the leftovers, sit tight–that one’s coming soon!


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