Chile Marinated and Roasted Chicken

This is just a really straightforward whole roasted and marinated chicken. Dried chile’s is something that everyone should have in their pantry. It is easy to add to beans when cooking, pulverize in to a powder for fresh chile powder, or salsa or any other number of uses. I decided to go with a chili marinade that uses dried chiles and orange juice as the base. Simply blend that with a few other ingredients and that is your marinade. Marinade for a little or as much as you have time for. I would recommend at least 2 hours up to overnight. Roast in your big green egg and that really is all there is to this recipe. Here is the recipe and I hope you enjoy it!

Recipe Ingredients

Chile Marinade

2 pasilla chile

2 new mexico chile

2 ancho chile

2 guajillo chile

1 chipotle chile

1 cup of orange juice

1/4 cup of red wine vinegar

1/2 cup of oil

4 garlic cloves

1 tsp of salt

2 whole organic chickens

2 cups of water

Recipe Instructions

Simply place all the ingredients in a vitamix and blend together. Place the the whole chickens in roasting pan and pour the marinade over the chickens. Marinade for at least 2 hours or up to overnight.

Then heat big green egg up to 350 degrees. Place two cups of water in the bottom of the roasting pan. Season the chicken with salt and place in your big green egg. Roast roughly for 1 1/2-2 hours or until a meat thermometer reads 165 degrees in the thigh of the chicken (if you need to add more water in the bottom of the pan while roasting feel free to). Take out the chickens and allow to rest for at least 20 minutes. Carve, serve and enjoy!