We eat a lot of chicken in our house. I mean a lot. There are probably a couple meals a week where chicken is the star. When you eat it so often, you’ve got to find different ways to cook it. Different seasonings to use. However, in amongst those experiments, I like to go to a tried and true recipe that I love. This happens to be one of them.
I have been using the seasoning blend of garlic, chili powder, salt and cumin for quite some time. It’s kind of like my spice blend. The flavors compliment each other so well, especially when sprinkled on chicken. Add some olive oil and vinegar and it makes the perfect marinade. It leaves the chicken tender, moist, flavorful and not to mention the chili powder gives it a really nice color. And the sauce is delicious spooned over some quinoa or rice.
Servings
Ingredients
- 1/3 cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 tablespoon white vinegar
- 4 chicken drumsticks
- 4 chicken thighs
- 2 jalapenos (stems removed, sliced)
- 1/2 medium yellow onion (sliced)
- 1 cup chicken broth
Instructions
- Combine olive oil, salt, cumin, chili powder, garlic powder and white vinegar in a bowl and mix well.
- Place chicken in a shallow dish. Pour marinade over the top. Toss chicken to coat completely. Cover and refrigerate for 6 - 8 hours or overnight.
- Preheat oven to 450 degrees.
- Spread sliced jalapenos and sliced onions on the bottom of a baking dish. Lay marinated chicken over the top. Pour any remaining marinade over the top. Pour chicken broth over the top.
- Bake chicken in oven for 15 minutes at 450 degrees. Reduce heat to 350 and bake for 20 more minutes. Baste chicken pieces every 10 minutes. After 20 minutes, turn on the broil and broil for 10 minutes to crisp the skin. Transfer to a serving platter. Serve.
Becky- I am so happy to hear that!! Thank you for sharing :)
I have used this recipe for years now and we love it. I triple the jalapeños but everything else is exactly as written. It is so delicious. Thank you.
Thank you for the tip, Larry!
I’ve roasted several chickens & halves/pieces using these roasting methods but the chicken just never seems cooked enough for me. I bake mine (whole/halves) for 2-3 hours at 250, then roast at high temps for time suggested. The chicken is juicer, throughly cooked & delicious!
The chicken is marinating now!! I’m so excited. For dinner tonite. Besides rice what other sides did you include?
Hi there, this recipe has become one of my favorites. I made it three times when you posted it back in march or April. I made it again today and thought of letting you know. I also blogged the recipe with the few changes I made to the recipe. Thanks for sharing!
[…] day of the marathon, coking with alphabet “C”, I have chili rubbed roasted chicken. I tweaked this recipe to suite my taste. Her roasted chicken was so tempting that I could not wait to try it. I […]
Tried this last night… Very good.
Trying the garlic jalapeño pork shoulder tonight!
I’m one of those that loves jalapenos on just about anything so I’m looking forward to trying this recipe!
I love that idea of stuffing jalapenos under the skin Stephen! And I would never stop someone from cooking :) Tamee- No worries! You could do this with bone-in breasts but you’ll have to adjust the cooking time slightly.
Could this be made with bone in chicken breasts? I am really inexpirienced….lol
I continue t think of ways to use jalapenos. Now you’ve got me thinking about poking them under the chicken skin (maybe even with some seeds still intact). And of course the chili rub is still in the mix. Stop me before I cook again!!!!!!!!!!!
Wow this looks great! We love chicken in my house too and this might just be the recipe I test out the bottle of Chipotle infused Olive oil I just got! (along with a bottle of sundried tomato & parmesan infused Oil)
Thanks!
Kat