Fiery 5 Chili Chicken

One whole chicken. Five different spicy flavors. Ramp up the heat with ancho, chipotle, pasilla, jalapeño and guajillo peppers.
One whole chicken. Five different spicy flavors. Ramp up the heat with ancho, chipotle, pasilla, jalapeño and guajillo peppers.

Fiery 5 Chili Chicken

Prep Time
40

MINUTES

40 minutes
Cook Time
90

MINUTES

90 minutes
Serves
6

Calories
740

  • Calories740
  • Total Fat46 g
  • Cholesterol225 mg
  • Sodium750 mg
  • Total Carbohydrate10 g
  • Protein67 g

Ingredients

  • 6 pound

  • 1/4 cup yellow onion, diced

  • 1 tablespoon garlic, minced

  • 2 cup chicken broth, unsalted

  • 1 ancho chili pepper

  • 1 chipotle peppers, in adobo

  • 1 guajillo pepper

  • 1 jalapeno pepper

  • 1 pasilla pepper

  • 2 tablespoon fresh oregano, chopped

  • 1/2 orange, zest only

  • 1 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 4 tablespoon unsalted butter

Cooking Instructions

  • Preheat oven at 350°F.
  • Heat a well-oiled skillet over medium-high heat and cook onions and garlic for 3-5 minutes. Pour in the chicken broth and add all the peppers to hydrate. Heat for 7-10 minutes, flipping the peppers to have even hydration. Heat the mixture for 10-15 minutes or until broth has reduced by half. 
  • Remove from heat and add in oregano, orange peel, salt and pepper and pour mixture into a food processor. Blend the mixture with the butter until well incorporated. Refrigerate the mixture until it is cool enough the touch.
  • Slip your hand between the meat and skin on the breast and thigh sections to loosen. Spread butter mixture between skin and meat. Cover and refrigerate overnight.
  • Place chicken on the baking pan with rack and cook for 1½ hours or until internal temperature reaches 180°F at the thighs.

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