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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 Roasted chicken in roasting pan

Chili Rubbed Roasted Chicken

Chicken rubbed with chili spice blend then roasted with onions and jalapenos.
5 from 2 votes
Prep Time 8 hrs 20 mins
Cook Time 45 mins
Total Time 9 hrs 5 mins
Course Main Dishes
Cuisine American
Servings 4 Servings

Ingredients
  

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.

Notes

Enjoy!
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: chicken, chili powder, entree, Food, Recipe, roasted chicken, spicy food

Leave a Comment

Recipe Rating




  • Reply
    Becki T
    May 14, 2021 at 2:36 pm

    5 stars
    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.

    • Reply
      Deseree
      May 14, 2021 at 3:17 pm

      Becky- I am so happy to hear that!! Thank you for sharing :)

  • Reply
    Larry
    April 2, 2021 at 2:27 am

    5 stars
    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!

    • Reply
      Deseree
      April 3, 2021 at 10:06 am

      Thank you for the tip, Larry!

  • Reply
    Audrey
    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
    Usha
    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
    Diana
    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
    Deseree
    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
    Tamee
    February 23, 2012 at 5:04 pm

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

  • Reply
    StephenC
    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
    Kat
    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)

    Thanks!

    Kat

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

    Have new recipes emailed to you.