Dynamite Chicken

• 1 chicken abt 3 1/2 lbs
• 1 cup cilantro leaves
• 4 garlic cloves
• 1 teaspoon salt
• 2 teaspoons ground chile
• 1 cup salsa
• salsa chunky bottled, may be used
• 1 cup Mexican beer

1. Preheat the oven to 400 degrees. Coat Dutch oven with oil.
2. Rinse the chicken, remove the innards, and cut off any large pieces of fat or skin about the vent. Blot the chicken dry with paper towels.
3. Combine the cilantro, garlic, salt, and ground chile in a food processor. Chop to a coarse puree. Rub 1 tablespoon of the mixture inside the chicken. Gently work your fingers under the skin of the breast to loosen it, then rub more of the mixture under the skin over the breast. Rub the remaining mixture over the outside of the bird.
4. Place the chicken, breast up, in the Dutch oven. Pour 1/4 cup of the salsa into the cavity of the chicken, then pour the remaining salsa over the bird. Add the beer to the pan, cover, and bake for 1 hour. Uncover and roast 10 to 15 minutes longer, basting the chicken with the pan juices a couple of times.

chicken, cilantro, garlic, salt, ground chile, salsa, salsa chunky, beer

Taken from www.yummly.com/recipe/Dynamite-Chicken-1655506 (may not work)