Tuesday, July 5, 2011

Roasted Jalapeño Chicken

We love roasting whole chicken on the grill. We make our rosemary-garlic version often.

We decided to make a twist on our favorite by using a jalapeño paste on the chicken. The chicken again came out moist and tasty. The drippings made an outstandingly good gravy, though it was a little green in color from the jalapeños, so it looked a little odd at first!

I use a Weber roaster that has a pan beneath it to catch the drippings. I found the original idea for the paste here.

Makes: 1 chicken
Prep time: 10 minutes
Cook time: About 1 hour (depending on the size of the chicken)
Printable Recipe


  • 1 whole chicken
  • 1/4 cup chicken broth (plus more for making gravy)
  • 1 T dried rosemary, crushed
  • 1/3 cup dried oregano
  • 1 shallot, chopped
  • 4 garlic cloves, peeled, chopped
  • 4 T unsalted butter, softened
  • 2 T olive oil
  • 1-2 jalapeños, stemmed and seeded
  • 1 t salt
  • 1/2 t freshly cracked black pepper

1. Start grill for indirect grilling.

2. Pour broth into bottom of roaster. Add in the rosemary.

3. Place remaining ingredients into a food processor or blender. Process until a paste forms.

4. Rub paste on outsides and insides of the chicken. Place on grill and cook until done.

5. Let rest 20-30 minutes before carving. Meanwhile, make a gravy using the drippings and extra broth.

No comments:

Post a Comment