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Mexican & Pepper Jelly Roasted Chicken


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. Perfest for any holiday

Rate this recipe 4.2/5 (30 Votes)


  • 5 lb Whole Chicken
  • ¼ cup extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp cumin
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon granulated garlic
  • Brine
  • 32 ounces 100% Ruby Red Grapefruit Juice
  • 2 cups water
  • 4 tablespoons salt
  • 1 tablespoons cumin
  • 1 tablespoon chipotle powder
  • 1 onion, chopped
  • 5 garlic cloves, chopped
  • 3 tablespoons cilantro stems, chopped
  • Grapefruit Glaze
  • 3/4 cup 100% Ruby Red Grapefruit Juice
  • 3 tablespoons gourmet pepper jelly
  • ½ bunch cilantro leaves, chopped
  • ¼ teaspoon sea salt


Servings 6
Level of difficulty Average
Preparation time 15mins
Cooking time 80mins
Cost Budget Friendly


Step 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 best overnight.

Drain chicken and pat dry.

Preheat oven to 350 degrees. Mix olive oil, salt, cumin, chili powder and garlic together in a small mixing bowl. Rub generously all over chicken.

Place chicken in a large roasting pan; with water underneath rack. Bake in the oven for 100 minutes, internal temperature reaches 165 degrees and juices run clear.

Meanwhile combine glaze ingredients in a saucepan. Bring to a boil. Reduce to low heat and simmer for 15 minutes.

Baste chicken with glaze the last 30 minutes with glaze. Repeat until chicken is done. Rest chicken for 15 minutes before slicing.

Brush with glaze at least 2 times.

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