INGREDIENTS:
Set A:
1 Tbsp. paprika powder
1 Tbsp. UFC Garlic Powder
UFC Ground Pepper, to taste
UFC Iodized Salt, to taste
1 cup UFC Sweet Chili Sauce, divided
1 Tbsp. UFC Chili Flakes (optional)
2 Tbsps. UFC Hapi Fiesta Vegetable Oil
1 whole chicken
Set B:
1/2 cup butter, divided, plus 1 Tbsp. for the sauce
1 stalk onion leeks
1 pc. whole onion
1 bulb garlic
1 pc. lemon
1 pc. Kaffir lime leaf
Sides:
Buttered corn and carrots
Slices of cucumber
PROCEDURE:
A. Preheat oven to 350˚F (175˚C). In a mixing bowl, combine paprika, UFC Garlic Powder, Ground Pepper, Iodized Salt, Sweet Chili Sauce, Chili Flakes and UFC Hapi Fiesta Vegetable Oil.
B. Place chicken in a roasting pan, and season generously inside and out with the paprika mixture.
C. Put 3 Tbsps. butter in the chicken cavity. Arrange dollops of the remaining butter around the chicken’s exterior.
D. Cut the onion leeks into 3 or 4 pieces, onion into quarters, garlic into half lengthwise, and lemon lengthwise (plus set aside 1 thin slice for garnish). Put everything in the chicken cavity together with Kaffir lime leaf.
E. Bake, uncovered, for 1 hour and 15 minutes in a preheated oven, to a minimum internal temperature of 180˚F (82˚C).
F. Remove from heat, and baste with melted butter and drippings. Cover with aluminum foil, and allow to rest for about 30 minutes before serving.
G. To make the sauce, put the roasting pan on the stove over medium-high heat.
H. Add butter to the drippings in the pan, and once it melts, add UFC Sweet Chili Sauce. Cook, stirring frequently, for about a minute. Serve with chicken. Garnish with buttered vegetables.
