Roasted Jalapeno Chicken

I bought a bunch of jalapenos this weekend with the intention of making jalapeno jelly but never got around to it. So I thought I'd do something different and roast chicken with a spicy jalapeno marinade.

What you need:

• 1/4 cup apple cider vinegar
• 2 fresh jalapenos, stems removed
• zest of 1 lime
• juice of 1 lime
• 2 garlic cloves
• 1/4 of a medium onion
• 2 tablespoons olive oil
• salt and pepper to taste
• 4 pounds of on-the-bone chicken pieces or 1 whole chicken, cut into pieces

What you do:
To make marinade, throw first 8 ingredients in the blender and pulse until thoroughly combined and chopped.

Pour marinade in a large zip-lock baggie. Add chicken pieces to marinade bag, toss to coat all chicken pieces. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat oven to 400 degrees. Dump chicken & marinade in a large greased baking dish or cast iron skillet. Roast until chicken is just cooked through (about 1 hour).

Transfer chicken to a serving platter.

Place the cast iron skillet on a burner over medium heat.

Scrape the browned bits on the bottom and mix the pan drippings until it is reduced by about half.

Pour gravy into a bowl and skim fat off the top. Serve gravy with chicken.

 Enjoy  y'all!

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