mexican grapefruit & pepper jelly roasted chicken

★★★★★ 1 Review
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By Sherri Williams
from Crestview, FL

This is simply the best Sweet & Spicy Roasted Chicken EVA! If you like roasted chicken, you are going to fall in love with my Mexican inspired roasted chicken that has been brined overnight in sweet ruby red grapefruit juice and topped with an incredible grapefruit glaze. This will be perfect for Cinco de Mayo. Cooking with Love & Passion. sw :)

serves 4-6
prep time 15 Min
cook time 1 Hr 20 Min

Ingredients For mexican grapefruit & pepper jelly roasted chicken

  • 5 lb
    whole chicken
  • 1/4 c
    sorrento lemon olive oil
  • 2 tsp
  • 1 tsp
    granulated garlic
  • 1/2 tsp
    chipotle chili powder
  • 1 tsp
    smoked sea salt
  • 32 oz
    100% ruby red grapefruit juice
  • 16 oz
  • 1 Tbsp
  • 1 Tbsp
    chipotle chili powder
  • 1 lg
    onion, cut in 1/4's
  • 6 lg
    garlic cloves, chopped
  • 1/2 bunch
    cilantro stems, chopped
  • 4 Tbsp
    smoked sea salt
  • 1 c
    100% ruby red grapefruit juice
  • 1/4 c
    uncle gary's gourmet pepper jelly
  • 1/2 bunch
    cilantro leaves, chopped
  • 2 pinch
    smoked sea salt

How To Make mexican grapefruit & pepper jelly roasted chicken

  • 1
    Place the chicken in a large container with brine ingredients. Ensure that the chicken is fully immersed in the brine solution. Brine chicken for at least 8 hours.
  • 2
    Preheat oven to 350 degrees. Drain chicken and pat dry.
  • 3
    Mix olive oil, salt, cumin, chili powder and garlic together in a small mixing bowl. Rub generously all over chicken.
  • 4
    Place chicken on a large roasting pan; with water underneath rack. Bake in the oven for 100 minutes, internal temperature reaches 165 degrees and juices run clear.
  • 5
    Meanwhile combine glaze ingredients in a saucepan. Bring to a boil. Reduce to low heat and simmer for 15 minutes.
  • 6
    Baste chicken with glaze the last 30 minutes with glaze. Repeat until chicken is done.

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