Dried Chile Spiced, Whole Roasted Chicken

5 from 1 vote

This is just a really easy recipe on those nights you want to feed the whole family but don't want to spend all night in the kitchen. This is a straightforward whole roasted and marinated chicken. Dried chile’s is something that everyone should have in their pantry because of their versatility. 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 including this recipe.

I decided to go with a chile 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 for dried chile spiced whole roasted chicken, I hope you enjoy it!

Ingredients

8 people

Chile Marinade for the Chicken

2 dried pasilla
2 dried new mexico
2 dried ancho
2 dried guajillo
1 dried chipotle
1 cup orange juice
1/4 cup red wine vinegar
1/2 cup oil
4 cloves garlic
1/4 cup onion
1 tsp salt
2 whole chickens
2 cups water

Nutritional information

Calories: 147kcalCarbohydrates: 5gProtein: 1gFat: 14gSaturated Fat: 1gCholesterol: 1mgSodium: 296mgPotassium: 90mgFiber: 1gSugar: 3gVitamin A: 284IUVitamin C: 16mgCalcium: 8mgIron: 1mg

Prep Time 15

Cook Time 1 40

Servings 8 people

For the chicken marinade

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.

To roast the chicken

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!