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.
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