Citrus Chile Chicken
4-6 Servings | 15-minute Prep Time | 1-hour and 30-minute Cook Time | 2-hour Rest Time
Ingredients
2 c. Fresh Pineapple Juice
1/2 c. Fresh Orange Juice
4 Tbsp. Fresh Lime Juice
2 Anaheim Peppers, seeds removed and finely diced
2-3 Serrano Peppers, seeds removed and finely diced (jalapeños also work)
4 Fresh Garlic Cloves, minced
1 Tbsp. White Wine Vinegar
2-3 Shallots, peeled and quartered
Salt
Pepper
Olive Oil
Instructions
Pat chicken dry and put into a sealable container large enough to hold the bird as well as the marinade.
Marinate the chicken in the pineapple juice, orange juice, lime juice, chilies, garlic, white wine vinegar, salt, and pepper for two hours in the refrigerator. Do not go longer than this time, the acids in the citrus juices will change the texture of the chicken.
Preheat oven to 350°F.
Remove from fridge and pat chicken dry.
Add the shallots and some of the chilies from the marinade to the cavity of the bird. Lightly rub the outside of the bird with olive oil and season the entire bird with more salt and pepper.
Truss and place on prepared roasting rack.
Roast chicken for 1 hour and 30min to 2 hours, or until the internal temperature is 165°F and juices run clear when pierced with a fork.
Remove from oven and place on cutting board. Allow to rest for at least 10 minutes before carving and serving.
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