Mexi-Cali Roast Chicken

Mexi-Cali Roast Chicken with Garlic & Lime


  • Whole Chicken (Chef’s tip: buy the smallest chicken you can find)
  • Soul Kitchen Spices Mexi-Cali Chicken Rub by George Francisco
  • Whole Limes
  • Garlic Cloves (peeled)
  • Sea Salt


  1. Preheat oven to 160˚C
  2. Wash chicken and dry. Rub the chicken with sea salt. Let sit at room temperature for 15 mins, you will see the chicken start to sweat.
  3. Cut limes into medium size pieces.
  4. Peel garlic cloves.
  5. Mix lime pieces and garlic cloves together and fill the chicken cavity.
  6. Rub the whole chicken completely with Mexi-Cali Chicken Rub until thoroughly coated.
  7. Place chicken on baking tray and put into the oven.
  8. Roast until juices run clear when thigh is pierced with a knife or fork.
  9. Rest cooked chicken at room temperature for 15 mins.
  10. Pick the meat off the bone for tacos, nachos, quesadillas or just enjoy!