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.
Becki TMay 14, 2021 at 2:36 pm
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.
DesereeMay 14, 2021 at 3:17 pm
Becky- I am so happy to hear that!! Thank you for sharing :)
LarryApril 2, 2021 at 2:27 am
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!
DesereeApril 3, 2021 at 10:06 am
Thank you for the tip, Larry!
AudreyJuly 26, 2012 at 1:53 am
The chicken is marinating now!! I’m so excited. For dinner tonite. Besides rice what other sides did you include?
UshaJune 8, 2012 at 3:57 pm
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!
DianaApril 13, 2012 at 10:56 am
Tried this last night… Very good.
Trying the garlic jalapeño pork shoulder tonight!
Mrs. LMarch 13, 2012 at 2:20 pm
I’m one of those that loves jalapenos on just about anything so I’m looking forward to trying this recipe!
DesereeFebruary 23, 2012 at 5:50 pm
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.
TameeFebruary 23, 2012 at 5:04 pm
Could this be made with bone in chicken breasts? I am really inexpirienced….lol
StephenCFebruary 23, 2012 at 1:26 pm
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!!!!!!!!!!!
KatFebruary 23, 2012 at 8:54 am
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)