Serrano Chile-Rubbed Roast Chicken Recipe

Name: Serrano Chile-Rubbed Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chicken:; 2 4-to-5-pound chickens, rinsed, patted dry and quartered; 1 12-ounce bottle beer, preferably amber ale; 1/2 cup sherry or apple cider vinegar; Extra-virgin olive oil, for brushing; For the spice rub:; 5 cloves garlic; 2 tablespoons chopped fresh oregano; 2 tablespoons extra-virgin olive oil; 1 serrano chile, seeded; 1 teaspoon cumin seeds; 1/2 teaspoon paprika; Kosher salt and freshly ground pepper

Servings: persons

For the chicken:
2 4-to-5-pound chickens, rinsed, patted dry and quartered
1 12-ounce bottle beer, preferably amber ale
1/2 cup sherry or apple cider vinegar
Extra-virgin olive oil, for brushing
For the spice rub:
5 cloves garlic
2 tablespoons chopped fresh oregano
2 tablespoons extra-virgin olive oil
1 serrano chile, seeded
1 teaspoon cumin seeds
1/2 teaspoon paprika
Kosher salt and freshly ground pepper

1
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.
2
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.)
3
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.
4
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.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the chicken:, 2 4-to-5-pound chickens, rinsed, patted dry and quartered, 1 12-ounce bottle beer, preferably amber ale, 1/2 cup sherry or apple cider vinegar, and more.

Yes, Serrano Chile-Rubbed Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Serrano Chile-Rubbed Roast Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions