Ingredients Weight Measure
Garlic, chopped 2 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 2-1/2 oz.
Lemons, zest and juice 6 ea.
Limes, zest and juice 6 ea.
Oranges, zes and juice 6 ea.
Chicken, half of 12 ea.
Salt and pepper to taste
Red bell peppers 2 ea.
Green bell peppers 2 ea.
Yellow bell peppers 2 ea.
Yucca root 4 lbs.
Butter, unsalted 1 stick
Green onions 1 bunch


  1. Combine garlic, TABASCO® Chipotle Pepper Sauce, citrus zests and juices in a bowl. Rub marinade over the chickens and season with salt and pepper. Place in a roasting pan and let sit for 30 minutes.
  2. Place peppers over a grill, or direct flame, to char the skin. Once black, place in cold water and peel away the blackened skin. Cut the peppers into long strips and season with salt and pepper. Reserve.
  3. Bake the chickens in a 350°F oven for 1 hour. Remove and allow to rest before serving.
  4. Peel the yucca root and place in a pot with cold water. Bring to a simmer and cook until tender, about 30 minutes. Drain and mash with the butter, green onions, and salt and pepper. Reserve.
  5. Serve chicken with mashed yucca and roasted peppers.

Yield: 12 servings