The Magic of Chili-Stuffed Chicken: A Pit Master's Recipe

As we begin our journey to create the perfect chili-stuffed chicken, we have two five-pound chicken roasters at our disposal. This is the magic fresh homemade chili that will take our dish to the next level. We can use one of their recipes or even our own secret family recipe, known as "Mama's." The possibilities are endless, and we're excited to get started.

To stuff the chicken with this delicious homemade chili, it's a real easy process. Simply follow the instructions provided by Slasher, and you'll be enjoying your very own chili-stuffed masterpiece in no time. As Slasher mentioned, "just stuff it in there," allowing the flavors from the chili to slowly cook inside the chicken as it bakes in the oven.

One of the key components of our recipe is the crust created on the outside of the chicken. To achieve this, we'll need to hit the outside of the chicken with a little bit of olive oil. This makes sense, right? And, we'll also take some of the chili and rub it all over the top of the chicken. This will create an extra layer of flavor that's essential for cooking a good chicken.

To add an extra dimension of flavor to our dish, we'll be using poblano peppers. First, we need to punch a couple of holes in each pepper just like that. By doing so, we're relieving the moisture and adding more flavor to the birds. It may sound simple, but trust us when we say it makes all the difference.

Now that our chicken is ready for the oven, let's talk about the temperature. We'll be using an oven set at 375 degrees Fahrenheit, which provides a medium heat of around 350 degrees. This should take around an hour or even an hour and a half to cook through. While we wait, we can kick back and relax – after all, we're just waiting for our hard work to come together.

And then, it's time to check on our chicken. According to Slasher, the internal temperature of the thickest part of the bird should be around 180 degrees Fahrenheit, while the stuffing is registering about 165 degrees. As we take a look at that, can you smell that? It smells good! With all the flavors coming together, it's time to say it: "I say it's time to eat."

As we slice up those roasted poblanos and scoop out some of that chili stuffing, we can see just how tender and juicy our chicken has become. The aroma is incredible, and we can't wait to dig in. And don't worry; we do apologize for eating in front of you like this – but we call it "Pit Master privilege." You're going to have to get your own chickens and make up a good pot of homemade chili on your own.

So, the next time you're looking for a recipe to try at your pit, be sure to check out barbecuepitboys.com. Not only will you find our secret family recipes, but you can also sign up for their chapter and become a part of the Pit Master community. We'll be proud to have you on board!

"WEBVTTKind: captionsLanguage: endo all right slasher here has two five pound chicken roasters and this is the magic fresh homemade chili this is our Chipotle chili you can use one of our recipes use your Mamas and now we're gonna stuff it with this homemade chili real easy to do just like I said just stuff it in there now the flavors from this chili is it slowly Cooks in our oven is going to get all through this chicken and it's going to keep it moist and real tender now you want to hit the outside of the chicken a little bit of olive oil makes sense right and we're also going to take some of this chili and rub it all over the top and this is going to create the crust and that extra layer of flavor and you need a lot of flavor cooking a good chicken right yeah and this is perfect all right Chili's on now one last thing you're gonna take these poblano peppers you're gonna punch a couple of holes in each just like that and you're gonna stuff her get it in there pop a couple holes relieves the moisture adds more flavor to the birds right all right this is ready for the oven now we're putting it in a oven of about 375 degrees about a medium heat 350 degrees is fine and it's going to take over an hour maybe an hour and a half and while we're waiting just going to kick back oh yeah you getting hungry or what all right now through the miracle of time a little over an hour's gone by an hour and 15 minutes and uh we have an internal temperature like I said of about 180 degrees Fahrenheit and the thickest part of the bird and the stuffing is registering about 165 degrees take a look at that can you smell that it smells good got that smell-o-vision on right I say it's time to eat we're eating good tonight Martha that chili has put so much flavor into this bird you can see how tender and juicy it is yeah and slice up those roasted poblanos don't get any better than this scoop out some of that chili stuffing well course as always we do apologize for eating in front of you like this but we call this Pit Master privilege you're going to have to get your own chickens and make up a good pot of homemade chili and make that chili stuffed chicken boys and tender foreign so the next time you're looking for a recipe for your pit check out barbecuepitboys.com and while you're there sign up your own chapter we'll be proud to have you foreigndo all right slasher here has two five pound chicken roasters and this is the magic fresh homemade chili this is our Chipotle chili you can use one of our recipes use your Mamas and now we're gonna stuff it with this homemade chili real easy to do just like I said just stuff it in there now the flavors from this chili is it slowly Cooks in our oven is going to get all through this chicken and it's going to keep it moist and real tender now you want to hit the outside of the chicken a little bit of olive oil makes sense right and we're also going to take some of this chili and rub it all over the top and this is going to create the crust and that extra layer of flavor and you need a lot of flavor cooking a good chicken right yeah and this is perfect all right Chili's on now one last thing you're gonna take these poblano peppers you're gonna punch a couple of holes in each just like that and you're gonna stuff her get it in there pop a couple holes relieves the moisture adds more flavor to the birds right all right this is ready for the oven now we're putting it in a oven of about 375 degrees about a medium heat 350 degrees is fine and it's going to take over an hour maybe an hour and a half and while we're waiting just going to kick back oh yeah you getting hungry or what all right now through the miracle of time a little over an hour's gone by an hour and 15 minutes and uh we have an internal temperature like I said of about 180 degrees Fahrenheit and the thickest part of the bird and the stuffing is registering about 165 degrees take a look at that can you smell that it smells good got that smell-o-vision on right I say it's time to eat we're eating good tonight Martha that chili has put so much flavor into this bird you can see how tender and juicy it is yeah and slice up those roasted poblanos don't get any better than this scoop out some of that chili stuffing well course as always we do apologize for eating in front of you like this but we call this Pit Master privilege you're going to have to get your own chickens and make up a good pot of homemade chili and make that chili stuffed chicken boys and tender foreign so the next time you're looking for a recipe for your pit check out barbecuepitboys.com and while you're there sign up your own chapter we'll be proud to have you foreign\n"