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Close-up top-down view of the finished roasted Lava Chicken recipe from Minecraft movie on a platter, showing crispy, deep red "lava" skin, looking juicy and flavorful, natural and home-roasted.

Lava Chicken Recipe (from Minecraft Movie)

A playful nod to the Minecraft movie's "Steve's Lava Chicken," this recipe features a whole chicken roasted with a spicy, buttery, red "lava" mixture. It's surprisingly easy, tasty, and perfect for a family movie night or to spice things up.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Marinating Time (Optional) 2 hours
Total Time 1 hour 30 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 4-5 lb whole chicken, giblets removed
  • Salt to taste
  • Freshly ground black pepper to taste
For the "Lava" Mixture:
  • 2 sticks 1 cup unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 teaspoon garlic powder
  • *For Spice & Color Choose one level from below and add to butter mixture:*
  • Mild Kid-Friendly Lava: 2 tsp smoked paprika
  • Medium Adventurer's Spice: 1 tsp chili powder + 1 tsp smoked paprika
  • Hot Nether Portal Heat!: 2 tsp chili powder + 1 tsp cayenne pepper (adjust cayenne to taste)

Equipment

  • Small saucepan
  • Whisk
  • Roasting pan
  • Roasting rack
  • Meat thermometer
  • Paper towels
  • Measuring spoons
  • Measuring Cups
  • Aluminum foil

Method
 

  1. Chicken Prep: Remove giblets from the chicken cavity. Pat the chicken very dry with paper towels. Season generously inside and out with salt and freshly ground black pepper.
  2. Make the "Lava": In a small saucepan, melt the butter over low heat. Once melted, whisk in the flour until smooth. Stir in your chosen spice mix (from "For Spice & Color" options above) and the garlic powder. Cook for about 1 minute, stirring constantly, until fragrant.
  3. Coat the Chicken: Carefully pour about half of the lava mixture all over the chicken. Use your hands (consider gloves if using hot spices) to rub it in, getting it under the skin of the breast and thighs where possible. Pour the remaining mixture into the chicken’s cavity.
  4. Marinate (Optional but Recommended): For best flavor, cover the chicken and refrigerate for at least 1-2 hours, or overnight. If short on time, you can skip this step.
  5. Preheat & Prepare: When ready to cook, preheat your oven to 375°F (190°C). Place a roasting rack inside a roasting pan or a sturdy oven-safe skillet.
  6. Roast to Glory: Place the chicken on the rack in the roasting pan. Roast for 60–75 minutes. Basting with pan drippings every 20 minutes is optional. The chicken is done when a meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F (74°C).
  7. Let It Rest: Carefully remove the chicken from the oven, tent it loosely with foil, and let it rest for 10–15 minutes before carving. This allows juices to redistribute for a juicier bird.

Notes

  • Pat chicken very dry for crispy skin.
  • Rub some 'lava' mixture under the skin for extra flavor.
  • Use a meat thermometer to ensure chicken is cooked to 165°F (74°C).
  • Rest chicken for 10-15 minutes before carving.
  • Store leftovers refrigerated for 3-4 days or frozen for up to 3 months.
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