When the leaves begin to change and the air turns crisp, it’s officially chili season. One of my favorite fall recipes is Jalapeño Lime Rotisserie Chicken Chili — a bright, smoky chili made with rotisserie chicken, jalapeño, lime, and a touch of pilsner. It’s perfect for cozy nights or feeding a crowd.
Chili is a classic comfort food, and this version brings Mexican-inspired flavors into a hearty white bean chili. For this cook I teamed up with Landyn Hutchinson and her husband — we enjoyed the chili with Mexican street corn–topped cornbread as the sun set on a perfect fall evening. It’s a fun recipe to make with friends and family.
Table of Contents
- Why you’ll love this recipe
- Rotisserie Chicken Chili Ingredients
- Chicken and Marinade Ingredients
- Spritz Ingredients
- Chili Ingredients
- How to make Rotisserie Chicken Chili
- Marinating the chicken
- Cooking the chicken
- Assembling the chili
- Tips
- More rotisserie recipes
- How to store leftovers & reheat
- What to serve with white bean chicken chili
- Recipe FAQs
- Flavor X Fire & FOOD X Fire
- Jalapeño Lime Rotisserie Chicken Chili Recipe
Why you’ll love this recipe
This jalapeño lime rotisserie chicken chili is an easy way to change up the usual chili routine. The chicken is marinated in a jalapeño-lime–forward rub with pilsner beer and pineapple juice. The beer adds depth, while pineapple, fresh cilantro, and lime keep the flavor bright and balanced. It’s a crowd-pleaser for gatherings or a cozy meal with a twist.
(Photo by Anne Claire Patterson)
Rotisserie Chicken Chili Ingredients
Chicken and Marinade Ingredients
- Whole roaster chicken: choose a roaster for tenderness and shorter cook time.
- Jalapeño Lime Pilsner Rub: a zesty blend of chili and lime that seasons the bird.
- Pilsner beer: adds hoppy depth and helps steam the chicken while it cooks.
- Pineapple juice: balances heat with a touch of sweetness.
- Cilantro: fresh herb brightness.
- White vinegar: a splash to cut richness and add tang.
- Garlic cloves: savory base flavor.
- Lime juice: fresh citrus to brighten and tenderize.
- Onion (cubed): adds sweetness and texture.
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Spritz Ingredients
- Pilsner beer: for moisture and a light hoppy note while steaming the chicken.
- White wine vinegar: tenderizes and balances richness.
- Pineapple juice: a little sweetness to complement the spice.
- Hot sauce: optional heat — adjust to taste.
- Lime juice: brightens and helps tenderize.
(Photo by Anne Claire Patterson)
Chili Ingredients
- Great Northern beans and shoepeg corn: canned beans and corn add creaminess and sweetness.
- Hatch green chilis: smoky, mildly spicy flavor — drain before using.
- Chicken stock (with optional pilsner): the savory base; add a splash of beer for extra depth.
- Chopped onion and diced jalapeño: aromatics and heat (seeded if you prefer milder chili).
- Minced garlic: a savory backbone.
- Jalapeño Lime Pilsner Rub and sea salt: seasoning to taste.
- Fresh lime juice: added at the end for brightness.
- Garnishes: sour cream, chopped cilantro, and extra lime.
How to make Rotisserie Chicken Chili
Marinating the chicken
Prepare the marinade by blending the jalapeño lime rub, onion, jalapeño, pineapple juice, white wine vinegar, pilsner, garlic, and lime juice until smooth. Place the whole chicken in a food-safe bag, pour in the marinade, and move it around so the bird is fully coated. Refrigerate overnight to let the flavors penetrate.
Cooking the chicken
When ready to cook, remove the chicken from the bag and discard any leftover marinade. Skewer the bird on the rotisserie and truss the legs and wings so it stays compact for an even cook. Set up a three-zone indirect rotisserie fire (around 350°F) and position coals or heat sources so the chicken rotates without direct heat underneath. Cook 2–3 hours, spritzing every 30 minutes with the pilsner-pineapple-lime spritz, until the internal temperature reaches about 175°F for easy shredding. Rest briefly before removing from the spit.
(Photo by Anne Claire Patterson)
Assembling the chili
Shred the rested chicken and add it to a large Dutch oven set over medium–high heat. Stir in chicken stock (and an optional splash of pilsner), drained great northern beans, shoepeg corn, chopped onion, diced jalapeño, minced garlic, hatch chilis, jalapeño lime rub, and sea salt. Simmer uncovered until the chili reaches your desired thickness, about 20–30 minutes. Finish with fresh lime juice and garnish with sour cream and chopped cilantro.
(Photo by Anne Claire Patterson)
This chili pairs wonderfully with cornbread topped with Mexican street corn (elote) and makes a memorable meal for friends and family.
Tips for Rotisserie Chicken Chili
- Seed the jalapeño if you prefer less heat; the white pith still holds flavor. Add cayenne if you want it spicier.
- Pilsner contributes subtle hoppy bitterness and complexity — substitute with chicken broth if needed.
- Make a large pot for leftovers; chili reheats well for easy lunches.
- For a creamier finish, stir in cream cheese or a splash of heavy cream just before serving.
- Swap Great Northern beans for cannellini or another white bean if desired.
More Rotisserie Recipes
Lemon Chili Rye Rotisserie Chicken
Rotisserie Chicken with Spicy Cilantro Mayo
Tequila Lime Rotisserie Chicken
Rotisserie Beef Ribs
Rotisserie Picanha
Rotisserie Prime Rib
How to Store Leftovers & Reheat
Cool leftover chili completely, store in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3 months. Reheat on the stovetop over medium heat or in the microwave until steaming; add a splash of stock or water if it’s too thick. A squeeze of fresh lime brightens the reheated chili.
What to Serve With White Bean Chicken Chili
Serve this creamy white chicken chili with elote-style cornbread and jalapeño poppers for a festive, Mexican-inspired spread.
Rotisserie Chicken Chili Recipe FAQs
Yes — substitute an equal amount of chicken broth. The beer adds a subtle hoppy note, but broth works well and keeps the flavor rich.
Sour cream and chopped cilantro are classics. Other tasty options include shredded cheddar or Monterey Jack, crumbled queso fresco, diced avocado, salsa verde, or crushed tortilla chips.
Absolutely. Remove the seeds from the jalapeño before dicing or use less jalapeño. Adjust to taste until you reach the desired heat level.
Keep the jalapeño seeds, add extra diced chiles, or sprinkle in cayenne pepper for more heat.
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Jalapeno Lime Rotisserie Chicken Chili
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Ingredients
Chicken & Marinade Ingredients:
- 1 Whole roaster chicken
- 3 tbsp Jalapeño Lime Pilsner Rub
- ¼ cup Pilsner beer
- ¼ cup Pineapple juice
- ⅛ cup Cilantro
- ⅛ cup White vinegar
- 8 cloves Garlic
- 2 Limes, juiced
- 1 Onion, cubed
- 1 Jalapeño
Spritz Ingredients:
- 16 oz Pilsner beer
- 2 tbsp White wine vinegar
- 2 tbsp Pineapple juice
- 2 tsp Hot sauce
- 1 Lime, juiced
Chili Ingredients
- 2 cans Great Northern beans
- 2 cans shoepeg corn
- 1 can Hatch green chilis, drained
- 32 oz Chicken stock
- 1 Small onion, chopped
- 1 Jalapeño, seeded and diced
- 2 tsp Minced garlic
- 1 ½ tbsp Jalapeño Lime Pilsner Rub
- 1 ½ tsp Sea salt
- 2 Limes, juiced
- Sour cream, for garnish
- Chopped cilantro, for garnish
- Lime juice, for garnish
Instructions
Rotisserie Chicken Instructions:
- Combine all marinade ingredients in a blender and blend until smooth.
- Place the whole chicken in a food-safe bag and pour in the marinade, moving it around so it covers the entire chicken. Refrigerate overnight.
- Remove the chicken from the bag, discard extra marinade, skewer the rotisserie through the middle, and truss the legs and wings.
- Preheat your rotisserie for an indirect cook around 350°F.
- Cook the chicken on the rotisserie 2–2.5 hours, spritzing every 30 minutes with the spritz mixture. Cook until the chicken reaches 175°F internal, then rest briefly.
Chili Instructions:
- Preheat a fire for direct cooking at about 400°F and warm a large Dutch oven over the heat.
- Shred the rotisserie chicken and add it to the Dutch oven with the beans, corn, hatch chilis, chicken stock, chopped onion, diced jalapeño, minced garlic, rub, and salt. Cook uncovered until the chili reduces to your preferred thickness, about 20–30 minutes.
- Spoon the chili into bowls and garnish with sour cream, cilantro, and a squeeze of lime. Serve with cornbread or other favorite sides. Enjoy!