Ingredients
For Marinade
- 1 tsp. white pepper
- 4 cloves of garlic (chopped)
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. salt
- 1 packet of Goya for chicken
- ¼ cup of Red Hot sauce
- 2 tbsp. crushed red pepper
- ½ lemon
For Chicken
- 2 whole cleaned chickens (discard neck and gizzards)
- ¼ cup Red Hot sauce
- 2 chicken Knorr bouillon cubes
- 1 cup ketchup
- ½ stick of butter
- ½ green pepper sliced thin
- ½ red pepper sliced thin
Directions
Place chicken in a large glass dish and puncture with serving fork.
Marinate whole chickens overnight, cover and turn periodically.
Preheat oven to 400°.
In large casserole dish place small bits of butter, half the amount of sliced red and green peppers, and one of the cut up chicken bouillon cubes. Cover bottom of dish with ketchup and place chicken on top.
Remove chopped garlic from marinade and place it on top of chicken, discard remaining marinade.
Place small bits of remaining butter on top of chicken, also place the remaining red and green peppers and bouillon on the chicken, top with Red Hot sauce and ketchup.
Cover with aluminum foil, pierce to vent, and place in oven at 400° for 30 minutes.
Uncover chicken, poke with large serving fork and baste with sauce. Lower temperature to 350° and continue baking uncovered for 1½ hours until chicken falls apart.