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

Ingredients:

• 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.