Ingredients
- 1 bone-in, skin-on whole chicken, rinsed and dried
- Kosher salt and freshly cracked black pepper
- 1 lime, zested and juiced (lime halves reserved), plus 1 lime, zested,
- 1/4 cup water
- 1 cup crema
- 2 chipotle chiles in adobo sauce, finely minced into a paste
- 8 (6-inch) corn tortillas, warmed
Directions
Preheat the oven to 400 degrees F.
Generously season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste. With your fingers, put some of the lime zest under the skin of the chicken. Sprinkle the lime juice over the chicken and put the halves into the cavity. Put the chicken in a roasting pan, breast side up, and add 1/4 cup of water to the bottom of the pan. Roast the chicken until the internal temperature registers 165 degrees F on an instant-read thermometer, when inserted in the thickest part of the thigh.
Remove the chicken from the oven to a carving board, let sit until cool enough to handle.
In a small bowl, combine the crema, minced chipotles, remaining lime zest, and salt and pepper, to taste.
Once the chicken has cooled, pull the meat from bones and shred.
Put some of the shredded chicken on each tortilla, top with chipotle crema and garnish with some zest from the remaining lime. Serve with lime wedges.
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By mknoxx82
Phoenix, AZ
on January 31, 2013
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I made this the other day and the chicken is absolutely delicious. This entire recipie is exrtemeley east to make. This was actually my first time baking a whole chicken, and it came out very moist. The lime really does soak through and flavor it a lot. I rubbed a little bit of olive oil all over the chicken just to make sure it stays moist. The sauce with the Creme was also the first time I have ever used it. I didn't care for it that much, but my boyfriend really liked it. I would probably mix it with sour cream to add some tang. But overall, I was very impressed with the huge flavor the recipie has with so little ingradiants. I will for sure be making these tacos again! Next time I will try it with that grilled corn salad.
By sandraelaine1975
houston tx
on January 16, 2013
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I loved this recipe and I loved the crema with the chipotles and zest...so so good! Easy too!
By BEKAdelphia
Philadelphia, PA
on May 28, 2012
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I didn't actually have chipotle peppers so I had to improvise with cayenne, but it was really good!
I used drumsticks rather than a whole chicken, but it was super tender and moist.
Gave it four stars since I didn't actually make the original recipe.
Read all 21 reviews