Best 2 Serrano Chile Rubbed Roast Chicken Recipes

Serrano chile rubbed roast chicken is a flavorful and succulent dish that brings together the bold flavors of Mexican cuisine. Originating from the state of Puebla, Mexico, this dish combines the heat of serrano chilies with the richness of roasted chicken, creating a delectable taste sensation that will tantalize your palate. With its vibrant red color and enticing aroma, serrano chile rubbed roast chicken is sure to be a hit at your next gathering, leaving your guests craving for more.

Here are our top 2 tried and tested recipes!

SERRANO CHILE-RUBBED ROAST CHICKEN

Serrano Chile-Rubbed Roast Chicken image

Provided by Food Network Kitchen

Categories main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 11

Ingredients

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
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

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

SERRANO CHILE-RUBBED ROAST CHICKEN image

Categories Chicken

Yield 6 servings

Number Of Ingredients 13

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

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:

To ensure even cooking, make sure the chicken is at room temperature before roasting.
Pat the chicken dry before rubbing it with the serrano chile mixture. This will help the rub adhere to the chicken and create a flavorful crust.
Use a generous amount of the serrano chile rub. This will give the chicken a bold and spicy flavor.
Roast the chicken on a wire rack set over a baking sheet. This will allow the air to circulate around the chicken and help it cook evenly.
Roast the chicken until it reaches an internal temperature of 165 degrees Fahrenheit. This will ensure that the chicken is cooked through and safe to eat.
Let the chicken rest for 10-15 minutes before carving. This will allow the juices to redistribute and make the chicken more tender.

Conclusion:

This serrano chile rubbed roast chicken is a delicious and easy-to-make dish that is perfect for any occasion. The serrano chile rub gives the chicken a bold and spicy flavor that is sure to please everyone at the table. The chicken is also incredibly juicy and tender, thanks to the roasting process. So if you're looking for a flavorful and impressive main course, give this serrano chile rubbed roast chicken a try.