Chili Rubbed Roasted Chicken

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.

Chili Rubbed Roasted Chicken Recipe

Serves 4 Prep Time: Cook Time:


  • 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



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.



Leave a Comment

  • Reply
    July 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?

  • Reply
    June 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!

  • Reply
    April 13, 2012 at 10:56 am

    Tried this last night… Very good.
    Trying the garlic jalapeño pork shoulder tonight!

  • Reply
    Mrs. L
    March 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!

  • Reply
    February 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.

  • Reply
    February 23, 2012 at 5:04 pm

    Could this be made with bone in chicken breasts? I am really inexpirienced….lol

  • Reply
    February 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!!!!!!!!!!!

  • Reply
    February 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)



  • A little bit about me...

    My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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