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the low carb way

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Oven Smoked Southwest Chicken

Posted by Solitary Dancer on June 8, 2007

Oven Smoked Southwest Chicken

INGREDIENTS:

1 (3 lb) whole chickens, giblets removed
salt and black pepper
1 tablespoon onion powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 cup butter, divided
2 Serrano peppers, cut in half length wise
3 ounces beer
1 teaspoon liquid smoke

DIRECTIONS

1. Preheat oven to 350 degrees F

2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder, cumin, paprika and garlic powder.

3. Place 3 tablespoons butter in the chicken cavity. Arrange remaining butter around the outside of the chicken. Place the peppers in the chicken cavity.

4. Add Liquid smoke to beer and 1/2 into the cavity and the other 1/2 over the chicken.

5. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F. Basting with the drippings every 20 minutes. Remove from heat, and baste with melted butter and drippings.

6. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

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