Spicy Bake Chipolte Chicken serve with coconut rice and cajun red beans

Spicy Bake Chipotle Chicken

Not: I bake this one real slow so that in the meanwhile I could get some housework done, you know kinda like cooking with the slowcooker while running errands or doing laundry..

Ingredients

  • 1 whole chicken cut in half ( a 4-5 lb roaster). I cut in half for seasoning purposes.
  • 2 tsp dried chipotle seasoning
  • ¼ tsp ground nutmeg
  • 2 tsp black pepper
  • 1 tsp salt
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp cayenne pepper
  • 1 tsp all purpose seasoning
  • ½ stick of butter
  • 2 tsp minced garlic
  • ¼ cup white distilled vinegar

Directions

In a large bowl place both halves of the chicken and filled with water, add vinegar and sit for 30 seconds, in the mean time in a small bowl add all the dry season mixture and combine real well. Dry chicken and coat on both sides with rub. Cover and refrigerate for at least 2 hours. Preheat oven to 350. Before placing in the oven for cooking, melt butter and add minced garlic, pour all over the chicken, bake covered for 1 hr and 30 minutes, then remove and dip the juice in the bottom of the pan, and pour all over chicken, put back in the oven and bake and additional 30 minutes uncovered.

 

Note: I served this with coconut rice and cajun red kidney beans. Here is the link for the recipes

Cajun Red Beans

Coconut Rice