Butter Chili Lime Chicken

Butter Chili Lime Chicken

Butter Chili Lime Chicken


1 whole, pasture-raised chicken
4 Tbsp. grass-fed butter
1 lime or ½ lemon
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon cayenne powder
Celtic sea salt and fresh ground pepper to taste


  1. Preheat oven to 425°F.
  2. Pat butter on outside of chicken, underneath breast skin and inside the carcass.
  3. Mix chili powder, garlic powder, onion powder and cayenne powder together in small bowl.
  4. Sprinkle both sides of chicken with spice mixture. Use salt and pepper inside the carcass.
  5. Broil chicken for 10 minutes, breast side down, until skin is nicely browned.
  6. Flip to breast side. Broil for another 10 minutes at 425°F.
  7. Reduce oven temperature to 325°F, for 1-1.2 hours (or until internal temperature is 175°F-180°F.) Baste with juice every 15 minutes.
  8. Remove from oven. Baste with juices. Squeeze fresh lime (or lemon) over chicken.
  9. LET REST 10 MINUTES (very important!) Add a little extra salt and pepper to your taste and enjoy!

Serves 4

Inspired by www.westonaprice.org



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