Serves 4
Start to finish: 3 hours 20 minutes, including 2 hours marinating time, 1 hour cooking time
1 (3½- to 4-pound) chicken
4 jalapeno peppers
½ cup olive oil
¼ cup red wine vinegar
2 teaspoons hot paprika
½ teaspoon dried oregano
3 garlic cloves
1 teaspoon salt
If the chicken is already butterflied, move to the next step. If not, cut the backbone out of the chicken with kitchen shears, then turn the bird over and press down on the breastbone until the bird lies somewhat flat.
Cut the jalapenos in half, and remove the seeds and stems. Spread the jalapenos on a baking sheet, cut side down. Roast about 15 minutes, until slightly shriveled. Let the jalapenos cool. Combine the jalapenos, oil, vinegar, paprika, oregano, garlic and salt in a food processor or blender until it forms a paste.
Transfer the chicken to a glass or non-reactive dish. Pour the marinade over the chicken and flip it a few times so that the marinade coats the chicken well. Cover and refrigerate for 2 to 12 hours.
Preheat the oven to 400 degrees F, and let the chicken come to room temperature while the oven heats up. Remove the chicken from the marinade and place it skin-side-up on a rimmed baking sheet. Roast for about 1 hour until the juices run clear when a sharp knife is inserted into the meaty part of the thigh. Let it sit for about 15 minutes on a cutting board, then cut into pieces and serve hot.
Nutrition information per serving: 587 calories; 399 calories from fat; 44 g fat (11 g saturated; 0 g trans fats); 170 mg cholesterol; 742 mg sodium; 2 g carbohydrate; 1 g fiber; 0 g sugar; 43 g protein.
Katie Workman, Associated Press
