In a food preocessor, combine the cilantro, mint, garlic, ginger, chiles, and lime juice, processing until smooth; transfer to a bowl and stir in the melted butter, cumin, black pepper, cloves, and 1 teaspoon of salt.
Place the chickens, breast side down, on a large, rimmed baking sheet; brush with some of the herb butter.
Turn chickens over and spread them out; loosen the skin from the breasts and legs and spread some of the butter under the skin.
Brush the remaining butter on top of the skin; cover and refrigerate at least 4 hours.
Preheat oven to 425 degrees F; let chickens stand at room temperature for 20 minutes.
Roast the chickens in the upper 1/3 of the oven until they are browned and juices run clear, about 1 hour.
Transfer the chickens to a carving board and let rest at least 10 minutes.
Skim the fat from the pan juices and serve with the chickens.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	279.36 Kcal (1170 kJ)
Calories from fat	105.66 Kcal
		% Daily Value*
Total Fat	11.74g	18%
Cholesterol	383.75mg	128%
Sodium	141.29mg	6%
Potassium	707.2mg	15%
Total Carbs	9.3g	3%
Sugars	0.36g	1%
Dietary Fiber	5.2g	21%
Protein	29.11g	58%
Vitamin C	40.1mg	67%
Vitamin A	7.2mg	239%
Iron	292.8mg	1627%
Calcium	133.1mg	13%

Amount Per 100 g
Calories	120.89 Kcal (506 kJ)
Calories from fat	45.72 Kcal
		% Daily Value*
Total Fat	5.08g	18%
Cholesterol	166.06mg	128%
Sodium	61.14mg	6%
Potassium	306.02mg	15%
Total Carbs	4.03g	3%
Sugars	0.16g	1%
Dietary Fiber	2.25g	21%
Protein	12.59g	58%
Vitamin C	17.3mg	67%
Vitamin A	3.1mg	239%
Iron	126.7mg	1627%
Calcium	57.6mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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