Ingredients:

  • 1 whole chicken (3-4 lbs or 1.3-1.8 kg), cleaned and patted dry
  • 1/4 cup (60 ml) lime juice (about 2-3 limes)
  • 1/4 cup (60 ml) soy sauce
  • 1/4 cup (50 g) brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • Zest of 1 lime
  • 1/4 cup (60 ml) honey
  • 1 tablespoon fish sauce (optional for depth)
  • 1 teaspoon lime zest (for garnish)

Instructions:

  1. Clean and pat dry the chicken. Place it in a large resealable plastic bag or dish.
  2. In a mixing bowl, combine lime juice, soy sauce, brown sugar, garlic, ginger, cumin, chili powder, black pepper, and lime zest. Whisk until the sugar is dissolved.
  3. Pour the marinade over the chicken. Seal and refrigerate for at least 1 hour (up to overnight for more flavor).
  4. Preheat the oven to 425°F (220°C). Remove the chicken from the marinade, reserving the liquid. Place the chicken breast-side up in a roasting pan.
  5. In a small saucepan, combine reserved marinade, honey, and fish sauce. Simmer over medium heat until thickened, about 5 minutes.
  6. Brush the glaze over the chicken. Roast for 1 hour, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh. Baste with glaze halfway through roasting.
  7. Let the chicken rest for 10-15 minutes before carving. Garnish with additional lime zest before serving.