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 year, Jalapeño Lime Rotisserie Chicken Chili. Let’s dive into this!
Make It An Event or Cozy Night at Home
Chili is definitely a comfort food loved by all, which makes it the perfect 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.
Jalapeño Lime Rotisserie 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.
The next morning, I started making the Jalapeño Lime Rotisserie Chicken Chili. I retrieved the chicken and 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 prevent the limbs from cooking too quickly and burning. From there, we took it to the fire. I used charcoal for this cook pouring them 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.
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!
(Photo by Anne Claire Patterson)
(Photo by Anne Claire Patterson)
Friends, Chili and Cornbread!
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. 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!
(Photo by Anne Claire Patterson)
(Photo by Anne Claire Patterson)
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!
