Once the leaves start changing and the temperature starts dropping, I know Fall has arrived. That means one thing: chili season! I love chili, especially one that’s been cooked over a fire. Here is a recipe that’s one of my favorites this time of year, Jalapeño Lime Rotisserie Chicken Chili. Let’s dive into this!
Chili is definitely a comfort food loved by all, which makes it a great recipe for a night in or a night shared with friends. For this cook, I synced up with Landyn Hutchinson (check out her blog here) and together we cooked up some delicious Jalapeño Lime Rotisserie Chicken Chili plus Mexican street corn (“elote”) topped cornbread. It was so much fun to build and enjoy this dish together with our families as the sun set on another beautiful fall day.
Table of Contents
- Why you’ll love this recipe
- Rotisserie Chicken Chili Ingredients
- HOW TO MAKE ROTISSERIE CHICKEN Chili
- Tips for Rotisserie Chicken Chili
- More Rotisserie Recipes
- How to Store Leftovers & Reheat
- What to Serve With White Bean Chicken Chili
- Rotisserie Chicken Chili Recipe FAQs
- Flavor X Fire & FOOD X Fire
- Jalapeno Lime Rotisserie Chicken Chili Recipe
Why you’ll love this recipe
If you’re tired of the same old routine and crave an easy chicken chili recipe, this jalapeno lime rotisserie chicken chili is your answer. I marinate the chicken in a jalapeno lime Pilsner rub with pilsner beer and pineapple.
Beer adds depth, while fresh cilantro, pineapple juice, and lime keep it light and exciting. Trust me, this ain’t your average chili. It’s perfect for feeding a crowd or enjoying a cozy night in with a twist.
(Photo by Anne Claire Patterson)
Want more Mexican-inspired recipes? You’ll love these Beef Empanadas, Pulled Pork Elote Tacos, Pulled Pork Elote Tacos, Spicy Mexican Street Shrimp and Achiote Lime Brick Pressed Chicken!
Rotisserie Chicken Chili Ingredients
Chicken and Marinade Ingredients
- Whole Roaster Chicken: Roaster chickens are younger, meaning they are much more tender than fryer chickens. Plus, they don’t take as long to cook.
- Jalapeño Lime Pilsner Rub: This pre-made blend adds a punch of smoky chili pepper heat and a refreshing citrus kick from the lime. It’s like a shortcut to amazing flavor.
- Pilsner Beer: This light beer adds a touch of hoppy bitterness and helps create a nice steam for infusing the chicken with flavor while it cooks.
- Pineapple Juice: Don’t knock it till you try it! A little pineapple juice adds a touch of sweetness that balances the heat from the jalapeno and creates a complex flavor profile.
- Cilantro: Fresh cilantro brings a bright, almost citrusy herb flavor to the party.
- White Vinegar: A splash of vinegar cuts through the richness of the chicken, it also adds a subtle tang.
- Garlic Cloves: Garlic is a flavor powerhouse, adding its savory goodness to the mix.
- Limes (Juiced): Fresh lime juice adds another layer of zesty citrus flavor and helps tenderize the chicken a bit.
- Onion (Cubed): Chopped onion adds sweetness and a bit of bite to the finished dish.
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Spritz Ingredients
- Pilsner Beer: This light beer adds moisture and a touch of hoppy bitterness. As it steams, it infuses the chicken with extra flavor.
- White Wine Vinegar: A splash of vinegar helps tenderize the chicken a bit and cuts through any richness, keeping the flavor profile balanced.
- Pineapple Juice: Don’t underestimate the power of a little sweetness! Pineapple juice balances the heat from the hot sauce and adds a touch of complexity.
- Hot Sauce: This brings the heat! Adjust the amount to your preference, but a little goes a long way in infusing the chicken with a smoky chili pepper kick.
- Lime: Fresh lime juice adds another layer of tangy citrus flavor that brightens things up and helps tenderize the chicken further.
(Photo by Anne Claire Patterson)
Chili Ingredients
- Great Northern Beans and Shoepeg Corn: These canned fellas add heartiness and a creamy texture to the chili. Great Northerns are a classic white bean, while the corn adds a touch of sweetness.
- Hatch Green Chilis: These add a smoky flavor with a kick, depending on the variety. Drain them to avoid watering down the chili.
- Chicken Stock (with optional Pilsner Beer): This is the flavorful base of our chili. Chicken stock adds savory goodness, and the beer (if you use it) brings a hoppy depth.
- Chopped Onion and Diced Jalapeño Pepper: The onion adds sweetness and a bit of bite, while the jalapeño (seeded if you don’t like it too spicy) brings the heat.
- Minced Garlic: Garlic is a flavor powerhouse in pretty much any dish, and here it adds its savory goodness to the chili.
- Jalapeno Lime Pilsner Rub and Sea Salt: This pre-made rub is a shortcut to great flavor, combining smoky chili pepper heat with citrusy lime and a salty kick.
- Limes (Juiced): Fresh lime juice adds a burst of bright, citrusy flavor and helps tenderize the chicken a bit.
- Garnishes: Sour cream, chopped cilantro, and extra lime juice are the finishing touches.
HOW TO MAKE ROTISSERIE CHICKEN Chili
Marinating the Chicken
I started this cook the night before by prepping and marinating the chicken. My marinade consisted of my Jalapeño Lime Pilsner rub (found here), onion, jalapeño, pineapple, white wine vinegar, pilsner, garlic, and lime juice all blended together. I let the whole chicken marinate in it overnight so that it had plenty of time to soak in all the delicious flavors.
If you like marinated chicken this this Grilled Mojo Chicken and Beer Marinated BBQ Chicken Drumsticks Recipe are some of my favorites.
Cooking the Chicken
The next morning, I started making the Jalapeño Lime Rotisserie Chicken Chili. I retrieved the chicken and then skewered the rotisserie through the middle. Next, I trussed the rotisserie chicken legs and wings so that the whole chicken stayed together tight. This ensures we’ll get an even cook and also prevent the limbs from cooking too quickly and burning.
From there, we took it to the fire. I used charcoal for this cook, pouring it in a straight line down the sides of the fire pit with the rotisserie chicken in the middle. I set the coals up this way so that the chicken would cook evenly while it turned but not burn due to having coals directly under it. If chicken isn’t your thing, Rotisserie Smoked Short Ribs makes for a great beef short rib chili too.
(Photo by Anne Claire Patterson)
We let the chicken cook for 2-3 hours until it hit the internal temperature of 175 F. This is the ideal temperature for shredding! Once the chicken was done, we wrapped it up and drove over to Landyn’s house for the Jalapeño Lime Rotisserie Chicken Chili!
Assembling the Chili
Turns out Landyn and her husband, Steve, like cooking over fire almost as much as we do! They already had a fire going by the time we got there, so we jumped straight into our Jalapeño Lime Rotisserie Chicken Chili assembly. We shredded up our chicken and threw it in a Dutch oven along with chicken broth, shoepeg corn, great northern beans, and a variety of spices.
If you have any extra shredded chicken, you could also turn it into some Cheesy Buffalo Chicken Sliders or Buffalo Chicken Fries!
(Photo by Anne Claire Patterson)
We let it all simmer together for about 20 minutes before serving it up with Landyn’s cornbread. Landyn posted her cornbread elote recipe here, and it’s delicious! This also pairs great with grilled jalapeno poppers – give them a try!
This was the perfect recipe to cook together with friends and is a favorite fall classic for everyone. Make sure to give it a try at your next get together!
Tips for Rotisserie Chicken Chili
- Seed the jalapeño if you’re afraid of the heat, but don’t toss it! The white part of the pepper still packs a flavor punch. Want to crank it up a notch? Add a pinch of cayenne pepper for an extra kick.
- That pilsner beer in the recipe isn’t just there for fun. It adds a surprising depth of hoppy bitterness that complements the citrus and chilies beautifully.
- Make a big pot of chili and enjoy it throughout the week for easy lunches or cozy dinners.
- Love a super creamy chili? Once it’s heated through, stir in a dollop of cream cheese or a splash of heavy cream for an extra decadent touch.
- Want to experiment with the beans? Cannellini beans or a mix of white beans can be delicious substitutions for the Great Northern beans.
More Rotisserie Recipes
How to Store Leftovers & Reheat
Got leftover chicken chili? Let it cool completely, then store in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat on the stovetop on medium heat or microwave until steamy, adding a splash of broth or water if needed. A squeeze of lime juice can add a fresh pop back in.
What to Serve With White Bean Chicken Chili
Serve up a bowl of creamy white chicken chili with some elote cornbread and some jalapeño poppers for a Mexican feast!
Rotisserie Chicken Chili Recipe FAQs
You can substitute the pilsner beer with an equal amount of chicken broth. The beer adds a subtle hoppy flavor, but the chili will still be delicious without it.
The classic sour cream and chopped cilantro are always welcome! But feel free to get creative. Shredded cheddar cheese, monterey jack cheese, crumbled queso fresco, chopped avocado, a dollop of salsa verde, or a sprinkle of crushed tortilla chips or tortilla strips are also delicious options.
Sure thing! Seed the jalapeño pepper before dicing to remove most of the heat. If you’re still worried, start with half the amount and add more to taste.
For the heat seekers out there, feel free to keep the seeds in the jalapeño or even add a pinch of cayenne pepper for an extra kick.
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Jalapeno Lime Rotisserie Chicken Chili
Ingredients
Chicken & Marinade Ingredients:
- 1 Whole Roaster Chicken
- 3 tbsp of Jalapeño Lime Pilsner Rub
- ¼ cup of Pilsner Beer
- ¼ cup of Pineapple Juice
- ⅛ cup of Cilantro
- ⅛ cup of White Vinegar
- 8 cloves of Garlic
- 2 Limes juiced
- 1 Onion cubed
- 1 Jalapeños
Spritz Ingredients:
- 16 oz of Pilsner Beer
- 2 tbsp of White Wine Vinegar
- 2 tbsp of Pineapple Juice
- 2 tsp of Hot Sauce
- 1 Lime juiced
Chili Ingredients
- 2 cans of Great Northern Beans
- 2 cans of Shoepeg Corn
- 1 can Hatch Green Chilis drained
- 32 Oz of Chicken Stock add 3-4 oz of pilsner beer if desired
- 1 Small Onion Chopped
- 1 Jalapeño Seeded and Diced
- 2 tsp Minced Garlic
- 1 ½ tbsp of Jalapeno Lime Pilsner Rub
- 1 ½ tsp Sea Salt
- 2 Limes Juiced
- Sour Cream for Garnish
- Chopped Cilantro for Garnish
- Lime Juice for Garnish
Instructions
Rotisserie Chicken Instructions:
- Compile all marinade ingredients into a blender and blend until smooth.
- Place the whole chicken in a food safe bag and pour in marinade. Make sure to move the marinade around in the bag so it covers the entire chicken.
- Remove chicken from bag and discard any extra marinade. Skewer the rotisserie through the middle of the chicken. Truss the chicken legs and wings to ensure the whole chicken stays tight together.
- Preheat your fire for a 3 zone indirect rotisserie cook around 350F.
- Add the chicken onto the rotisserie and cook for 2-2.5 hours. Mix the ingredients for the spritz and spray chicken every 30 minutes while cooking. Cook until the chicken reaches 175F internal. Once done, pull off and rest for 2-3 minutes.
Chili Instructions:
- Preheat your fire for direct cooking at 400F. Add a large dutch oven over the fire to warm up.
- Shred your chicken and add to the dutch oven along with all the ingredients for the chili. Cook the chili uncovered until it reduces to a thickness that you like (about 30 minutes for me).
- Once done, spoon chili into a bowl and garnish with sour cream, cilantro and lime juice. Enjoy!
