Mexican Chicken with spicy Bacon
« on: Apr 10th, 2003, 6:39pm »
Mexican Chicken with Spicy Bacon
This is great! A really elegant way to cook out. Itís very flavorful but not really hot. You could increase the seasonings if youíd like it more spirited.
2 jalapeno peppers
2 cloves garlic
dash ground cloves
dash ground cinnamon
4 slices bacon, partially cooked
1 whole roasting chicken, 3-1/2 to 4 pounds
Start a charcoal fire with indirect heat and a drip pan.
Seed and mince peppers (careful, you might want to wear gloves, and whatever you do, donít breathe through your mouth!). Mince garlic. Place garlic and peppers in a small bowl and mix with cinnamon and cloves. Cut bacon into one-inch pieces.
Loosen the skin of the chicken. Begin by lifting the skin at the neck cavity and slide your hand carefully under the skin along the breast, thighs and drumsticks. Using a small metal spatula (or your hand) spread the pepper mixture under the skin. Place layer of bacon pieces over the pepper mixture. Skewer neck skin to back. Tie legs securely with kitchen string; twist wing tips under back of chicken.
Roast about one hour, or till a meat thermometer registers 185 degrees.