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The rotisserie chicken for the chili.
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Jalapeno Lime Rotisserie Chicken Chili

Need something unique for a party? Try this Jalapeno Lime Rotisserie Chicken Chili recipe. Epically delicious that can feed the whole family.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 6 people
Author: Derek Wolf

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!