Since everyone seemed to make the StumpDay recipe over the weekend, I thought I’d make a second StumpDay Recipe that will work great for a Sunday afternoon dinner.
And Adam, you may even be able to make this with cornish hens.
On to the recipe…
Roasted Jalapeno Chicken
- 1 (4 lbs.) whole chicken
- 3 jalapenos peppers, de-stemmed, cut into roughly 1/8†thick rounds (when cutting the jalapenos please wear gloves…or find out the hard way)
- 2 lemons, each cut into 4 wedges
- 1 medium onion, quartered
- 2 1/2 tablespoons olive oil
- 2 tablespoons soy sauce
Now the directions:
- Preheat oven to 350 degrees
- Starting from the neck end of the chicken, carefully run fingers between the skin and breast meat to loosen the skin, then place jalapeno rounds, spaced slightly apart, on the breast meat under the skin.
- Toss the lemon wedges, onion, and 1/2 tbsp of the olive oil and 1/2 tbsp of soy sauce into a small bowl.
- Stuff the lemon mixture into the main cavity of the chicken.
- Rub the outside of chicken with remaining 2 tbsps of olive oil.
- Place chicken on a rack inside a roasting pan and put into your preheated oven.
- Roast chicken until done, which will take about 90 minutes (make sure to use a thermometer for optimum cooking results).
- Serve with remaining lemon wedges.
And that’s it. But because you don’t want to just eat chicken, let’s move on to the recommended side dishes.
Zucchini and Tomatoes
- 8 small zucchinis, cut into 1/2 inch slices
- 2 medium tomatoes, cut into wedges
- 2 slices of bacon
- 1/2 a red onion, thinly sliced
- Salt to taste
- 1/8 teaspoon dried basil (double for fresh herbs)
- Black pepper to taste
- 1/4 cup crumbled bleu cheese
Now the directions:
- Place bacon in a large skillet and cook over medium-high heat until evenly brown (don’t burn it, Kyle!); crumble, and then return to pan.
- Add zucchini, onion, and salt to the bacon; heat, stirring frequently, until zucchini is tender-crisp.
- Add tomato wedges, basil, and ground black pepper; heat, stirring gently, until tomatoes are warm.
- Using a slotted spoon, transfer vegetable mixture to a serving bowl.
- Top with crumbled bleu cheese and serve.
Let me know what you guys think. Especially if you can handle the heat on the chicken. Or if you’re, you know, just a bunch of pussies.
16 Comments
Obviously, I haven’t made this yet. But I’m very intrigued by the thought of putting the jalepenos under the skin.
Very intrigued.
Since I hate hot. I’ll make the side dish, this friday night…..
My wife hates anything spicy so unfortunatly I will not be making this, I will have to wait until I am alone. I love the hottness. I am big on chicken that has taste, marinades rubs whatever. Chicken alone just does not do anything for me.
i like to put little crack rocks under the skin of my chicken…
just for flavor…
YUM!
Deb and I have made a similar recipe, only it called for collard greens under the skin with all types of other veggies. This jalepeno deal sounds excellent, Shawny-boy, I can’t wait to try it.
That second comment was actually from me, Leigh, not Deb. We share the same computer and panties.
I dont eat so I can’t try these recipes.
I’m making the side tonight….and I will make sure to finish every bite (whether I like it or not) to make sure I don’t clutter my fridge with leftovers…
by the way, can I tell you how excited Iam for the second installment of TSOA…I feel I’ve sparked a lot of interest in my pseudo minimalist lifestyle
Hey, look at that. Adam’s excited about writing something. How much you wanna bet that there is no third installment of TSOA?
Has anyone made this goddamn chicken yet? I’m salivating at the thought of its spicy-ness, but I have yet to make (lack of funds for new food expirements).
if you have spices you’ll generally be able to eat well for little money…
margerine and garlic powder on bread… - put it in the oven for a bit… - you’ve got you some garlic bread…
or… - buy some potatoes… - any kind will do… - sweet or white… - poke some holes and then massage some oil onto it… - spice it up with garlic powder - salt - and pepper… - throw’m in the oven for about 45 minutes… - take’m out… - open’m up and add some margerine and cheese… - put’m back in the oven until the cheese melts… - so good…
the sweet potatoes can stand alone without the toppings…
Garlic Powder, ehh? Sounds totally gourmet. Forget about this spicy chicken dish with all of it’s lemons, onions, tomato, and zucchini. I’m going for a salt and cheese potato instead.
you make it sound so ghetto… - “salt and cheese potato”…
just because i like to take showers with dirty women from the streets doesn’t mean that that gives you the right to be so sarcastic when i’m talking about my patented grub…
not cool leigh…
not cool…
My Jalepeno Chicken experience..
For those of you who are daily “meat-eaters” you might scoff at the absurdity of the account you are supposed to read..but as a disclaimer I really am a smart smart girl, just not when it comes to meat.
I began by running my fingers under the skin, to loosen it up. I kinda had to pull at the skin, as my fingers didn’t really run as smoothly as I imagined they would. I then began to cut up the jalepeno peppers, sans gloves, but I put the plastic produce bags over my hands for protection. Then I snuggly fitted the jalepeno’s inside, chopped up the stuffing mixture and tried to stuff it all inside. The cavity of the chicken was a bit to small (it was over 4 lbs and yes I had pulled out the insides, thanks to a hint from my boyfriend) and the stuffing kept trickling out. So I tried to create a dam with the lemon wedges, but alas, still nothing. So I asked the boy of mine, what I was supposed to do ( I was trying to keep him out of this process) and he said some people stuck skewers on the back to hold it closed. Well, I didn’t have any skewers so, I grabbed a bunch of long needles from my sewing kit and began to jam them in all sorts of directions into the chicken’s ass. Aha! It worked. I rubbed the oil all over the chicken, with a pinch of soy sauce. I was all ready to stick that bitch in the oven…except…I didn’t have a roasting pan, I don’t eat meat, who own’s a roasting pan? So, I concocted my own roasting pan, with a large baking dish and the metal steamer off of my rice cooker. Trust me on this one. I laid the beautiful yet strange chunk of meat on it and put it in the oven for the alotted 90 minutes.
In the meantime I cooked up the zucchini dish, wish was so easy (I’m amazing with vegetables). Another 30 minutes later we are sitting down to eat, scooping up huge mounds of zucchini wonder (I used feta instead of bleu cheese, its not a favorite in this house) and carving up the roast chicken.
As my boyfriend was slicing, I was recounting the ingridients to him, “see, you just slide the slices of jalepeno right under the skin..” and he’s like, “yeah, that looks soo good, but there’s not a lot of meat on that side?”
“what do you mean?”
“well, most of the meat on a chicken is on the breast.”
“That is the breast, I put it on the breast..”
“No, that’s the back side of the chicken, the breast is on the other side.”
“But I thought..that …FUCK.. well better luck next time..”
Ahahahaha. Let me say, this was the FIRST chicken that I have ever made, I loved it, and now I want to cook chicken all the time, even if it was a little disastrous, of my own accord.
P.S. Zucchini dish was amazing.
Excuse the spelling and grammar errors, I didn’t give a shit.