Best 2 Serrano Chile Rubbed Roast Chicken Recipes
Indulge in a tantalizing culinary journey with our succulent Serrano Chile Rubbed Roast Chicken, a dish that harmonizes the fiery essence of serrano peppers with the savory richness of roasted chicken. This delectable creation boasts a vibrant blend of spices that dance across your palate, leaving a trail of smoky heat and zesty undertones.
Complementing this main course, we present a delightful array of side dishes that elevate the dining experience. Savor the crisp and tangy Serrano Chile Slaw, a refreshing fusion of shredded cabbage, serrano peppers, and a tangy dressing. For a burst of vibrant colors and flavors, explore our recipe for Rainbow Roasted Vegetables, where an assortment of vegetables basks in a medley of herbs and spices.
Elevate your meal with our creamy and flavorful Poblano Creamed Corn, a dish that seamlessly blends sweet corn with the smoky warmth of poblano peppers. And for a touch of decadence, try our delectable Chipotle Mashed Sweet Potatoes, where the sweetness of roasted sweet potatoes meets the smoky heat of chipotle peppers.
Prepare to tantalize your taste buds with our Serrano Chile Rubbed Roast Chicken and its accompanying side dishes. Each recipe is meticulously crafted to create a harmonious balance of flavors and textures, ensuring an unforgettable culinary adventure.
SERRANO CHILE-RUBBED ROAST CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Marinate the chicken: Put the chicken in a large zip-top bag with the beer and vinegar. Seal and refrigerate at least 6 hours or overnight.
- Make the spice rub: Pulse the garlic, oregano, olive oil, serrano chile, cumin seeds, paprika, 2 teaspoons salt and 1 teaspoon pepper in a mini food processor to make a paste. (If you don't have a mini food processor, finely chop the garlic, oregano and chile, then whisk in the spices and olive oil.)
- Remove the chicken from the marinade and pat dry with paper towels. Rub all over and under the skin with the spice rub, put on a rack set on a rimmed baking sheet and let sit at room temperature 30 minutes. Preheat the oven to 350 degrees F.
- Brush the chicken lightly with olive oil and roast until slightly golden, 30 minutes. Increase the oven temperature to 450 degrees F and continue roasting until the chicken skin is golden brown and crisp and a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 25 more minutes. Remove the chicken from the oven, brush the skin with the pan drippings and let rest 10 minutes. Transfer to a platter and season with salt.
SERRANO CHILE-RUBBED ROAST CHICKEN
Steps:
- Marinate the chicken: Put the chicken in a large zip-top bag with the beer and vinegar. Seal and refrigerate at least 6 hours or overnight. Make the spice rub: Pulse the garlic, oregano, olive oil, serrano chile, cumin seeds, paprika, 2 teaspoons salt and 1 teaspoon pepper in a mini food processor to make a paste. (If you don't have a mini food processor, finely chop the garlic, oregano and chile, then whisk in the spices and olive oil.) Remove the chicken from the marinade and pat dry with paper towels. Rub all over and under the skin with the spice rub, put on a rack set on a rimmed baking sheet and let sit at room temperature 30 minutes. Preheat the oven to 350 degrees F. Brush the chicken lightly with olive oil and roast until slightly golden, 30 minutes. Increase the oven temperature to 450 degrees F and continue roasting until the chicken skin is golden brown and crisp and a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 25 more minutes. Remove the chicken from the oven, brush the skin with the pan drippings and let rest 10 minutes. Transfer to a platter and season with salt.
Tips:
- Choose the right chicken: A whole chicken weighing 3 to 3 ½ pounds is ideal for this recipe. Make sure the chicken is fresh and free of any blemishes.
- Pat the chicken dry before seasoning: This will help the rub adhere to the chicken and give you a more evenly browned bird.
- Use a generous amount of rub: Don't be shy with the rub! It's what gives the chicken its delicious flavor. You can always add more, but you can't take it away.
- Rub the chicken under the skin as well as on top: This will help the rub penetrate the meat and give you a more flavorful chicken.
- Let the chicken rest before roasting: This will allow the rub to soak into the meat and give you a more tender chicken.
- Roast the chicken at a high temperature: This will help the skin crisp up and give you a juicy chicken.
- Use a meat thermometer to check the chicken's internal temperature: The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
- Let the chicken rest before carving: This will allow the juices to redistribute throughout the chicken and give you a more tender chicken.
Conclusion:
This Serrano Chile Rubbed Roast Chicken is a delicious and easy-to-make recipe that is perfect for any occasion. The rub is flavorful and spicy, and the chicken is juicy and tender. This recipe is sure to be a hit with your family and friends.
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