Chicken Rub Recipe for a Meyer Lemon Adobo Rubbed Roasted Chicken

by Irvin on November 20, 2015 · 4 comments

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This flavorful and easy chicken rub recipe uses Meyer lemons to make a great Mexican adobo rubbed roasted chicken!

Chicken Rub Recipe for a Meyer Lemon Medican Adobo Rubbed Roasted Chicken. Photo and recipe by Irvin Lin of Eat the Love.

I realize that Thanksgiving is just around the corner and most of us are going to be roasting a large bird fairly soon but roasted chicken is one of my comfort foods. We make it fairly often at home, regardless of whether or not a turkey dinner is looming large on our calendar. The reality is roast chicken is one of those easy meals that I can crank out in my sleep. One of my favorite ways to prepare it is to use an easy chicken rub recipe like adobo rub, to make a Meyer Lemon Adobo Rubbed Roasted Chicken. (Jump directly to the recipe.)

Chicken Rub Recipe Ingredients for a Meyer Lemon Mexican Adobo Rubbed Roasted Chicken. Photo and recipe by Irvin Lin of Eat the Love.

I’ve been making this adobo rub for the past few years, ever since I stumbled across it in an old Gourmet magazine (may it rest in peace). The recipe, inspired by Mexican cuisine, is for an adobo paste, that is spread over pork chops. I found the paste works equally well for chicken! It takes minimal effort to throw together but creates maximum flavor. We’ve had last minute guests over for dinner and they have not only raved about it but demanded that I give them the recipe. When that happens, I usually know it’s a winner.

Chicken Rub Recipe for a Meyer Lemon Medican Adobo Rubbed Roasted Chicken. Photo and recipe by Irvin Lin of Eat the Love.

The fastest way for me to roast a chicken is to butterfly or spatchcock it. I have a tutorial for that here on my blog but it’s an easy process, that allows for even faster cooking. As an added bonus, you can save the chicken backbone in the freezer and once you have accumulated a number of them, you can use them make chicken stock. That’s what I do at least, maybe you aren’t that DIY. Either way, roast chicken is on the table from start to finish in less than a couple hours. Considering most of the cook time is “walk away” time as the chicken roasts merrily along in the oven, this is one of the easiest, simplest but most satisfying meals anyone can make!

Chicken Rub Recipe prepped for a Meyer Lemon Mexican Adobo Rubbed Roasted Chicken. Photo and recipe by Irvin Lin of Eat the Love.

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{ 4 comments… read them below or add one }

Marisa Franca @ All Our Way November 21, 2015 at 4:40 am

That is such a good way to make chicken. Hubby has been butterflying/spatchcocking our chicken for years! Usually we do them on the grill — have you tried sotto mattone? That turns out great on the grill. Anyway, your recipe sounds fantastic, our weather is getting colder and grill weather is going to be put on hold. Think I’m going to do it with smoked paprika — I’m addicted to that stuff as well as chipotle 🙂 great recipe.

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Kari November 22, 2015 at 4:55 pm

This looks really healthy, with all of that lemon and garlic!
Kari
http://www.sweetteasweetie.com

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sue|theviewfromgreatisland November 22, 2015 at 5:13 pm

Oh Lord that is one good looking bird — I go for chicken over turkey any day, it’s so much moister and more flavorful — love all the vibrant tastes in this one!

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Calvin March 26, 2016 at 10:03 am

The birds turned out beautifully. As we dove in and pillaged them, I started thinking about what to do with the carcasses. Once we were finished, I took all the remains, dropped them in a pot w/2 gallons of water. Brought to a rapid boil, turned down to simmer and reduced to 1 gallon (About 90 minutes). Strained the liquid through a colander to get out all the big parts, then through a layer of cheesecloth to filter out as much of the grit as possible.

Poured into one quart mason jars, water bathed to seal/can and now I have 4 quarts of a superb, dark, Adobo Chicken Stock for future use.

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