HABANERO COFFEE CHICKEN ROAST | makes 1 whole chicken |


  • 1 whole chicken
  • 1/2 cup yogurt
  • 1 tsp coffee beans
  • 2 habanero peppers
  • himalayan salt
  • black pepper
  • 1 tbsp coriander powder
  • 2 tbsp olive oil
  • 3 cloves of garlic
  • 2 small onions
  • 3 small potatoes
  • 1 tsp butter
  • 1 lime


  1. prep your chicken and make sure it is completely dry - for this recipe, I split the chicken in half down the breastbone
  2. make a marinade with the following: yogurt, finely ground coffee beans, ground habanero pepper, salt, black pepper, coriander powder, minced garlic, and a touch of olive oil)
  3. rub this all over your chicken (here's where you can toss the whole thing in a plastic bag and refrigerate or freeze until you're ready to use it - just make sure that you let it come to room temperature completely prior to cooking
  4. place the chicken flat on a baking sheet
  5. you can arrange some potatoes and onions around the chicken
  6. cover well
  7. cook in the oven at high heat for a bit (probably around 425F for 45 min or so - but check the internal temp - you want it to be around 175F)
  8. uncover and rub some butter on the skin
  9. broil for a few minutes to get the skin nice and brown and crispy
  10. serve with an exciting salad